Recipe for Risotto of Rocket and Watercress with Butternut Squash and P 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 x Onion, finely chopped
2 x Cloves garlic, finely chopped
2 tbl Unsalted butter
175 gm Arborio rice, (6oz)
1/8 lt Vegetable stock. heated, (2 pints)
1 x Butternut squash - peeled, seeded and cut into cubes
A swish of olive oil
1 bn Watercress, trimmed
3 x Handfuls rocket leaves
30 gm Pine kernals, toasted until golden (1oz)
Freshly ground salt and mixed peppercorns
1 x Handful freshly chopped chives
Instructions:
Instructions: Heat 1/2 the butter in a wide based deep-sided frying pan and cook the onion in garlic until softened.

Add the rice and stir well until it is coated in the buttery juices.

Season.

Gradually add a little of the hot stock, allowing the rice to absorb it before adding more. Keep adding the stock gradually, shaking the pan frequently. This helps to keep the rice whole rather than breaking up the grains.

Meanwhile, heat the olive oil in a separate frying pan and add the squash.

Season and fry briskly over a high heat just to colour the pieces golden.

Add squash to the risotto and continue cooking for about another 12 minutes until the rice is still chewy but almost cooked.

Add the rocket, watercress and pine kernals and turn them into the risotto until just wilted. Season to taste, stir in the extra butter in flakes, and then serve immediately topped with the shavings of parmesan.

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