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Squash and Bean Risotto

Preheat a medium saucepan.
Heat the olive oil in the pan. Add the squash and red onion and saut»» for 3 minutes.
Add the runner beans and saut» for 1 minute.
Pour in a little stock. When the squash absorbs the stock, pour in a little more. Stir well to encourage the squash to release its starch. Continue in this fashion throughout the cooking time (10 minutes).
When the pumpkin is soft, add the grainy mustard. Stir well and serve.

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– Ingredients –

1 tbsp olive oil
? squash, flesh only, finely diced
one third red onion, chopped
140g/5oz runner beans, chopped
vegetable or chicken stock (at least 290ml/1 pint)
1 tbsp grainy mustard

– Author –

Bill Newton Purchase Ingredients

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