Butternut Squash Risotto

This is a really comforting and creamy dish, and is vegan to boot! It does take a while to cook however, so make this when you have plenty of time to devote to a brilliant dinner!

Time: 30 minutes to roast the squash, 20-25 minutes to cook the risotto
Serves: 2-4 (depending on amount of rice, or your appetite!)

Ingredients:

• 1 butternut squash
• 1 tbsp olive/vegetable oil + a drizzle for roasting squash
• 1 onion
• 2 cloves of garlic
• rice (risotto rice is best) - vary the amount for how many servings you want
• vegetable stock (amount will vary depending on rice, but no need to be precise)
• 1 tbsp chopped thyme (optional)
• a dash of white wine (optional)
• salt and pepper to season

Recipe:

1. Preheat oven to 200^OC/180^OC fan/Gas mark 6
2. Peel and chop the butternut squash into 2cm chunks, place in baking tray and drizzle with oil and season. Roast in the oven for 30 minutes or until soft.
3. Dice the onion
4. Heat a large saucepan (or wok) over a medium heat with the olive oil, and then add the onion and garlic. Keep stirring to prevent them from going brown or burning
5. When the onion is soft, add the rice to the pan and stir in the oil for 1-2 minutes until the grains go translucent.
6. Add a ladle of vegetable stock at a time, and let the rice absorb the liquid whilst stirring. Keep repeating until the rice is tender (around 20 minutes).
7. Around 5 minutes before the risotto is finished, add the chunks of roasted squash, being careful not to break them up too much, and the thyme. If you are using wine, you could add this now.
8. Season with salt and pepper to taste and serve.

If you aren't vegan, you could also add some (vegetarian) parmesan-style cheese if you like