Former page 3 model Peta Todd believes eating well is the key to health and shares her quality recipe for a family favourite

COOKING healthy, nutritious family meals does not have to be time-consuming or expensive.

PETA TODD prepares quality dinners for her husband, cycling champ Mark Cavendish, and three kids, and she believes eating well is the key to fitness and health.

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So each week in Me, the former Page 3 model reveals how to make a tasty meal full of goodness.

BUTTERNUT SQUASH RISOTTO

(Serves four, approx 350 to 500 cals per serving)

PEOPLE often think of risotto as a wintry, rich and creamy dish.

But the truth is you can put just about anything into it and it will taste good.

Squash has a sweet, nutty taste that works with the velvety risotto.

There is no need to be fussy with this dish and it works well served up from a bowl, sitting out in the garden with a peppery rocket salad.

It is not the lowest in fat or carbs but high in fibre and high in immune-supportive vitamin A.

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YOU NEED:

4 tbsp of olive oil; 500ml vegetable stock; 50g butter; 1 butternut squash (cubed and seeds removed); 1 small onion finely chopped; 1 garlic clove crushed; 1 stick of celery finely chopped; 1 sprig of fresh thyme; 100ml white wine; 140g risotto rice; 2 tbsp ricotta; 50g grated parmesan

METHOD: Preheat the oven to 180C then peel the squash, removing all seeds and pulp and cut into cubes.

Line a roasting tin with foil and add three quartes of cubed squash, drizzle and toss in half of the olive oil.

Place them in the oven, stirring occasionally to ensure even cooking for around 30 mins.

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Bring the vegetable stock to a medium heat and add the rest of the stock.

Bring a frying pan to a medium heat, add the rest of the oil, half the butter and onion to the pan then cook for 2-5 minutes.

Stir in the celery, garlic and thyme, cook for a further three minutes, then turn up the heat, add the rice and cook for 5 minutes, stirring well.

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Increase the heat again and add the wine, cooking for 5 to 10 minutes.

Reduce the heat and start adding the stock to the rice one ladle at a time.

Try to fold the mix rather than stir hard.

When you get to the end of the stock, add the squash.

Turn off the heat, add the remaining butter and the parmesan and leave to stand for 5 minutes.

Serve with fresh rocket leaves and black pepper.