Justin Saynor served up a tasty microwave butternut squash risotto on Eat Well for Less.

The ingredients are: 500ml vegetable stock, 1 onion, roughly chopped, ½ tsp dried sage, 150g risotto rice, 200g butternut squash, peeled and cut into 1cm cubes, 2 handfuls spinach leaves, 2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative) and freshly ground black pepper.

See recipes from the series in the book titled: Eat Well for Less: Quick and Easy Meals, available from Amazon now.