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 Butternut Squash, Courgette and Red Pepper Risotto
Slowly fry one or two onions and garlic in a large frying pan in a little oil at the same time as washing a cup of rice per person in cold water, rinse it through a few times. Pop the kettle on and when boiled add the water to a chicken or vegetable stock cube, you’ll need may be a pint but probably a bit more. Peel and chop the Butternut Squash in to cm cubes and add to the pan, then add the rice. Making a Risotto is easy, but be patient you can’t leave the cooker, you have to keep adding stock gradually until the rice is cooked. If you run out of stock just add hot water from the kettle. Wash and chop the courgette and add into the pan after about ten minutes, then just before the rice is cooked add in the chopped red pepper. Keep going until the rice is cooked and most of the stock has boiled away.

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