# Roasted Butternut Squash & Parmesan Risotto

The creamy, subtle sweetness of the squash and the rich parmesan flavour come together to create a deliciously comforting classic.

**Substitute:**

- No parsley? Add chives or any leafy greens of your choice, like chopped rocket, spinach or kale.
- No onion? Try with shallots instead.
- Vegan? Use vegan butter, and swap the parmesan for nutritional yeast.
- Pair the dish with some crispy sage leaves or toasted pine nuts if you'd like.

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Servings: 2

### Ingredients:

- 300 g butternut squash (peeled and cubed)
- 1 onion (diced)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 150 g risotto rice
- 750 ml vegetable stock (hot)
- 30 g parmesan (grated)
- 30 g parsley (chopped)
- salt & pepper

### Recipe:

1. Preheat the oven to 200C/180C fan/gas mark 6. Line a baking dish with baking paper.
2. Add the cubed butternut squash to the tray. Drizzle with 1 tablespoon olive oil, season with a pinch of salt and roast for 30 minutes, or until soft and lightly caramelised.
3. Place a pan over a medium heat and add the butter, plus 1 tablespoon of olive oil. Cook the onion until soft.
4. Stir in the risotto rice and toast for 1 minute.
5. Add the stock gradually, one ladle at a time - stir until it's absorbed before you add any more. Continue for 20-25 minutes, or until the rice is creamy and tender.
6. Stir in the roasted squash, grated parmesan and chopped parsley. Season to taste with salt and pepper, and enjoy hot.

### How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.