Butternut squash risotto

Warming and wonderfully rustic root vegetable & butternut squash soup is the perfect base for a wonderful risotto.

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

What you need:

• 1tbsp (15ml) olive oil
• 50g (2oz) butter
• 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 275g (10oz) arborio rice
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 50ml (2floz) dry white wine
• 400ml (14floz) hot vegetable stock
• 1 can of Baxters ‘Deli Inspired' Root Vegetable and Butternut Squash soup
• 25g (1oz) freshly grated Parmesan cheese
• salt and freshly ground black pepper, to taste

What you do:

1. In a large pan, heat the oil and half the butter together, then add the onion and garlic and sauté for 2 - 3 minutes. Add the rice and herbs and stir until the grains are coated with butter. Add the wine and cook over a medium heat, stirring until most of the liquid has been absorbed.
2. Add half the hot stock and continue to cook, stirring occasionally until the liquid has been absorbed by the rice. Repeat with the other half of stock. Add the soup and continue to cook, stirring until most of the liquid has been absorbed and the rice is tender - in total this will take approx 25 minutes.