Butternut Squash Risotto

• 800 ml vegetable stock
• 2 teaspoons tomato purée
• 1 small

Bring the vegetable stock to the boil with the tomato purée, add the butternut squash and simmer for 3-4 minutes, until tender. Remove the squash with a slotted spoon and set aside. Keep the stock hot.

To make the risotto, heat the olive oil in a heavy-based pan, add the rice and stir over a low heat for a minute or so until it turns translucent. Gradually add the hot stock, a ladleful