2 x stock cubes - chicken or vegetable - to make 550ml stock
150g arborio rice
2 tsp ground cumin
1 tsp paprika
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Method Prep:20min › Cook:30min › Ready in:50min
First, prepare the quash by peeling off the skin and chopping into small chunks. Cover with hot water and boil until tender.
Puree the squash with, ideally, a hand held blitzer or a masher. Leave to one side for now. (I did this in advance and froze the results - very handy)
Chop the sweet potato into small chunks (about a cm square). Put a large pan with enough olive oil to cover the bottom over a medium heat and add potato when hot. (You could substitute this for onion or more of the butternut squash if you prefer).
Fry the potato for a minute or two, then add the spices - again don't worry if you haven't got these in the cupboard, substitute for whatever you like most. Nutmeg might work quite well...
Fry until quite tender, but not falling apart, about 8-10 minutes. Make sure you stir regularly to avoid sticking.
Add the rice and stir well to coat.
Add about a third of the hot stock and half the puree, stir and cover.
When all the liquid has been absorbed, add the rest of the puree and some more stock. Add a little bit of the sage.
Cook for about 20 minutes until the rice is tender. Stir in the rest of the sage about 5 mins before the end. I find that I always have to add more liquid before the rice is cooked - if so water is fine. Stir regularly to avoid sticking!
Serve with some small sage leaves on top and parmesan if you like