Butternut squash risotto and beans

Recipe for butternut squash risotto (serves 2)

450g butternut squash
2 tsp oil
1 onion, diced
Ingredients for butternut squash risotto2 cloves garlic, crushed
½ cup arborio rice
2 tsp white balsamic or white wine vinegar
1 cup stock
few leaves of sage, chopped
freshly ground pepper
20g parmesan

Total calories per serving: 390

Method: Roast the butternut squash at 350°F/180°C. I just put the squash in the oven whole, with a few piercings in the skin. It takes about an hour like that, but if you prefer, you could peel, deseed and cube the squash and cook it that way, which would take less time. I cooked the squash ahead of time, let it cool, then removed the seeds and scooped the flesh away from the skin, ready to put in the risotto later.

Melt the butter and sweat the onions for around five minutes. Stir in the rice and garlic until the rice is coated with the oil, add the vinegar and then gradually add the stock, a little at a time, until the rice is cooked. You might need to add some more liquid (water is fine) to ensure that the rice is fully cooked. Stir in the squash, sage and pepper and keep on a low heat until it is warmed through. Transfer to plates and top with grated parmesan.

The runner beans added another 10 calories to the dish. I managed to hold off eating this until 5.30pm, which I think is a new fast-day record!