This is one of our favourite little weekend brekkie quick-fixes. We make them almost every Saturday and Sunday morning, and Sophie loves them with a dash of maple syrup, a squeeze of lemon juice and a sprinkle of sugar – no variations allowed! The ingredients are measured out using nothing more than a teacup – it’s weekend wonderful and I hope you’ll give it a bash soon.
Just before serving, heat your barbecue or braai grill, or a griddle pan on the stove, and then cook the skewers, turning from time to time, for about 8 minutes, or until cooked through and lightly charred.
Scoop out the flesh of the gem squash and add it to the risotto. Stir until everything is well mixed together. Add the Parmesan, check for seasoning and serve immediately in warmed bowls with a little extra grated Parmesan and fresh parsley to garnish.