Squash, mushroom & gorgonzola pilaf

• rapeseed oil↗1 tsp tsp
• large onion↗1

  halved and sliced

• garlic cloves↗3

  finely chopped

• butternut squash chunks200g g

  peeled, deseeded and diced

• small button mushroom↗140g g
• brown basmati rice↗125g g
• reduced-salt vegetable stock↗700ml ml
• dried mushroom pieces↗

  chopped

• fresh sage2 tsp tsp
• parsley↗

  chopped, stalks and leaves separated

• gorgonzola↗40g g

  crumbled

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.

2. 2

   Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.