This is a delicious vegetarian recipe for a Butternut Squash Risotto.
Preheat your oven to 180° Celsius.
Tip the chopped butternut squash onto a baking tray, drizzle the olive oil and balsamic vinegar over the top then get your hands in and mix everything through. Place the baking tray into the oven for 40 minutes.
Meanwhile, heat a large, oven proof pan on a medium heat, add the butter and gently fry the garlic and onions for 5 minutes.
Add the rice and stir through.
Add the shot of booze and simmer for a 1 minute.
Add the stock, mixed herbs and bayleaf, mix through, cover and place into the oven when there is 20 minutes remaining on the clock.
The rice and butternut squash should be ready at the same time. Remove both from the oven, add the squash to the rice pan, mix through and serve immediately.
Serving Size 1 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.