Butternut Squash Risotto (serves 4)

This delicious vegetarian rice dish serves four for only £3.24.

Method

Place the margarine or oil in a large microwaveable bowl with the onion and garlic and cook for 1 minute.

Boil a kettle and make up the stock using the stock cubes and 500ml water.

Add the rice to the bowl and stir. Add the stock and cook, covered for 5 minutes.

Peel the squash and chop into chunks (or use a bag of frozen squash).

Add the squash and the rest of the stock. Recover and cook for 15 minutes, stirring a couple of times. The stock should all be absorbed by the rice and the squash should be tender.

Stir through the herbs and the cheese and leave it covered for 2 minutes. Then serve.