Saffron and butternut squash risotto

My husband’s dislike of vegetables is split into two levels – the “won’t touch with a bargepole” sweetcorn, peas, parsnips and brussel sprouts, and the “would never choose to eat but don’t mind them if they’re well disguised” beetroot, sweet potatoes, squash and pumpkin.

So when he was away the other night and I fancied something comforting, I found this recipe which contained both sweetcorn and butternut squash and decided to treat myself. It’s one of the relatively easy recipes in the Millennium cookbook and I always like to find a recipe for risotto that is tasty in its own right without needing cheese.

This risotto is really rib sticking and hugely tasty. I think I was a touch heavy handed with the saffron – I seem to remember it was the Masterchef judges who said that if you can taste saffron in a dish, you’ve put too much in. I know that sounds daft but after I’d eaten this, I knew what they meant. That could easily be my fault not the recipe though. I would have served this with some braised greens if I’d had any and I think they’d have gone together well.

I always feel good when I cook something from either of the Millennium books and this was no exception!

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