Classic risotto either vegetarian or not, all in one pan

Ingredients – serves 4

500 grams butternut squash or 500 grams of chicken breast – cubed
1 large white onion chopped
1 red pepper sliced
1 cup of sliced mushrooms
1 stock cube vegetarian or chicken
500 grams risotto rice
150ml white or red wine
1 tsp Herbes de Provence or other mixed herbs
Some olive oil

Heat the olive oil in a frying pan and fry the onions, mushrooms and pepper on a medium heat until soft then add the squash or chicken and fry for about 5 to 8 minutes until nicely coloured or softened. Add the herbs. Add the wine and simmer for a further few minutes. Now add the risotto rice, stock cube and water. Leave it simmering with the lid on, until all of the liquid has been absorbed and the rice is nicely tender.

Now that you have a delicious dinner, you can enjoy it with another glass of that wine!