Boursin & Butternut Squash Risotto

Creamy and perfect for a cold fall day

YOU NEED:

1tbsp olive oil

2 garlic cloves, minced crushed

1 onion, diced finely

Half a small butternut squash, peeled and diced into 2cm cubes

optional: bacon, mushrooms, ham, sausage

150g risotto rice

800ml chicken or vegetable stock

60g herb and garlic boursin [low-fat] or any herb cheese roule

1. heat oil, sautee garlic, onions, any meat or mushrooms if using. add squash. 

2. add rice and keep stirring until a little transluscent

3. keep stirring, adding 1/4 cup of stock at a time until absorbed. don't add any more until each amount is absorbed. stir and do this until all the stock is used up.

4. once rice is tender, add cheese until coated evenly.

5. serve with a bit of parmesan and ground black pepper.