Courgette and butternut squash with orzo risotto

Ingredients

• 2 medium courgettes, sliced
• ½ small butternut squash, diced
• 2 teaspoons chopped thyme
• Salt and freshly ground black pepper
• Extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 300g/10oz orzo pasta
• 200ml/8fl oz wine wine
• 1 litre/4cups vegetable stock
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 4 tablespoons grated Parmesan
• Lengths of chives, to serve

Directions

1. Preheat the oven to 180°C/350ºF/gas mark 4. Place the sliced courgette and butternut squash on a roasting tray with the thyme, salt and pepper and a sprinkling of olive oil. Roast for about 25 to 30 minutes until golden, turning from time to time.
2. In the meantime, heat a large saucepan with 2 tablespoons olive oil over a medium heat and add the onion, sauté for six minutes until softened but not browned.
3. Add the garlic to the sautéed onions and cook for one minute. Add the orzo and toss until coated in the oil. 
4. Pour a ladle-full of stock into the pasta at a time, and stir until the stock has been absorbed. When the orzo is al dente, stir in the chives, parsley and Parmesan.
5. Add the roasted courgette and butternut squash to the orzo. Spoon onto serving plates and garnish with chives and serving immediately.

TIP: Stir in a few leaves of rainbow swiss chard when in season for a really colourful main course.