Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• ½ teaspoon saffron (or turmeric)
• 2 cloves garlic, crushed
• 12 oz short grain risotto rice
• 1 ½ pints vegetable (or chicken) stock - hot
• 1 small sunburst or butternut  squash, de-seeded and chopped
• 3 ozs peas
• 3 ozs sweet corn kernels
• 1 red pepper, de-seeded and chopped
• 2 courgettes, chopped
• Ground Black Pepper

Method:

1. Heat the oil in a large pan.  Add the onion and garlic and cook for 2 to 3 minutes.  Gradually add all the chopped vegetables and stir until just cooked but still crisp.
2. In a separate pan heat some more oil and add the saffron and rice and toast gently until the colouring is absorbed.
3. Add the rice to the vegetables and stir.  Start to add the hot vegetable stock, stirring continuously.  Continue adding the stock and stirring until it is all absorbed and the rice is blown.
4. Season with black pepper and serve immediately.

The vegetables can be swapped around to suit the season and family preferences.

Serves 4 as a main meal.