SQUASH RISOTTO

TAKES 45 MINS SERVES 4

350g pack prepared butternut squash 3tsp rapeseed oil 1 vegetable stock cube 100g risotto rice 1 medium onion, sliced 100g spelt 1tbsp fresh sage, chopped 20g Parmesan, finely grated

1 Heat oven to 200C/gas 6. Spread the butternut squash out on a baking tray and drizzle over the oil and season. Roast for 20 mins, stirring occasionally.

2 Pour 600ml water into a pan, add the stock cube and bring to a boil. Next, add the rice and onion and simmer for 10 mins, stirring occasionally.

3 Add the spelt and continue to cook for a further 12 mins, until the water has been absorbed and the rice and spelt are just tender. Add more water if required.

4 Stir in the sage, Parmesan and seasoning. Divide the risotto between four warmed bowls and arrange the roasted squash on top.