20gyeast extract1.5 litres stock made with 4 teaspoons (20g) yeast extract/marmite
salt, pepper, garlic
Instructions
Cut the butternut squash into small cubes. Toss with a little oil, salt and pepper and roast them for approx 25 mins at gas mark 5
Use 40 ml oil to start the risotto off, warm it in a pan, add the rice, stir it around until all the rice grains are coated
Have the stock hot in a separate saucepan, and boil the kettle
Add the stock a ladleful at a time, stirring until most of the liquid has been absorbed
When you have used up all the stock, use hot water from the kettle. You may need another litre
When the rice has absorbed all the liquid and is sloppy and cooked, stir in the coconut, squash and peas. Add salt to taste, and plenty of freshly ground black pepper.