Recipe serves 4

Ingredients

200g The Nuffin Man’s mixed lentil risini
Half a medium squash, sliced or cubed
1 x tbsp of salted butter
2 x cloves garlic, minced
1 x shallot, diced
600ml of chicken or vegetable broth (I used 2 chicken stock cubes)
1 x tbsp mascarpone
100g grated Parmesan
Salt and peps to taste

Method

• Coat squash with a splash of olive oil and salt and pepper. Put into air fryer for 15 minutes or oven for 40 minutes both of 200 degrees
• Add butter and onion to a deep pan over medium-high heat. Sauté the onion for 3-4 minutes
• Add the garlic and risini. Mix to soak in flavour
• Stir in the chicken broth and mascarpone.
• Bring to boil, stirring constantly for a couple of minutes and then reduce to a low to medium heat
• Continue to stir until all the liquid has been absorbed by the risini (give it a taste, if still al dente add a little more boiling water)
• Once happy with texture, take off the heat, stir in the Parmesan
• Either stir in your squash or add on top
• Season with salt & pepper as needed
• Enjoy