Pumpkin risotto
	Serves 4 You can use this as a general recipe for risotto. Just substitute the ginger, squash and saffron with whatever ingredients you want to use and follow the same method.		Tomato and cheese wrap Halloumi and hummous pitta Pumpkin risotto Spinach lasagne Mattir paneer Coconut and lime sorbet

	For the risotto 1 butternut squash 100g (3.5oz) butter or olive oil 1 small onion 1 clove garlic 1 knob ginger, grated 210g (7.5oz) arborio rice 1 glass white wine (optional) Pinch saffron strands 900ml water (1.9 pints) 2 stock cubes 12 basil leaves Salt and pepper	First of all cut the squash in half, deseed it and place it on a baking tray. Drizzle over some olive oil and roast it in a medium oven for about 1 hour until it is completely cooked through. Cool and scoop out the flesh and chop it into cubes ready for the risotto. Heat the butter or olive oil in a medium sized pan add the chopped onion and crushed garlic. Saute them for about 6 minutes, stirring regularly, until they are starting to turn golden. Add the grated ginger and then the arborio rice. Cook the grains through for two minutes and then add some of the water. Stir, bring the risotto to a simmer, stirring frequently. Add the saffron, the stock cubes and the wine and keep cooking and stirring until all of the moisture is absorbed. When it is add more water. When all of the water has been absorbed and you have a glutinous sloppy rice stir in the butternut squash and basil and season with the salt and pepper. Serve as a starter or main course with plenty of salad and some veggie parmesan.
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