Name: Butternut squash risotto
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 500g butternut squash, cubed; ½ tsp chilli flakes; 1½ tsp ground cumin; 2 tbsp olive oil; 1 onion, diced; 1 stick celery, diced; 300g risotto rice; 150ml white wine; 1.3l vegetable stock, hot; 15g unsalted butter; 50g Parmesan, shaved

Method

Preheat the oven to 200°C.
Toss the with the , and 1 tablespoon , then season and roast for 30 minutes until golden.
Heat the remaining in a medium pan. Stir in the and ; cook on a low heat for 8 minutes.
Add the and cook, stirring, for 1 minute.
Add the ; simmer, stirring, until absorbed.
Now add the , a ladleful at a time; stir often and ensure each is absorbed.
When only a ladleful or two is left, stir in half the .
Continue adding until the is al dente.
Stir in the and and dish onto plates; top with the remaining squash.