Butternut Squash Risotto

This is a very easy midweek meal that takes about 40 minutes to make.

Ingredients (serves 2)
150g of arborio rice
1 onion
1 butternut squash
1 chicken stock cube
Salt and pepper 
Parmesan cheese (optional)

Method
Chop the onion and fry in a heavy based pan using fry light spray.  Once the onion is soft add the rice and stir, cook like this for a couple of minutes before adding water (about a pint) and the stock cube.  Chop the butternut squash into 1 inch (2.5cm) chunks and place in the pan.  Cover the pan with a lid and cook for around 30 minutes.  Keep checking to make sure you have enough fluid in the pan and add extra as necessary.  Season with salt and pepper and top with grated parmesan cheese if feeling indulgent.

Serve with a green salad.

Tomato and lentil soup

Ingredients
1 medium onion
1 red pepper
100g dried lentils
1 can of chopped tomatoes
1 teaspoon of sweetener
Salt and Pepper to taste
Tomato puree

Method
Chop the onion and red pepper into chunks and place in a pan with the lentils.  Add about 2 pints of boiling water and simmer for 20 minutes. Add the tomatoes and sweetener then simmer for a further 5 minutes. Let it cool for a while then place it in a blender. You may need to do this in portions if you don't have a large blender.  Blend the mixture and return it to a pan. Add tomato puree to thicken the mixture or more water if necessary. Season with saltand pepper. Heat through before serving.