Roast garlic butternut squash risotto
Ingredients
- 1½ tbsp olive oil
- 225g butternut squash peeled, deseeded and cut into 2cm cubes (about ½ medium squash)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 2 garlic cloves unpeeled
- 2 large rosemary sprigs
- 2 tbsp butter
- 1 large onion finely chopped
- 220g arborio rice
- 1 litre hot vegetable stock
- 180ml white wine
- 90g finely grated parmesan or vegetarian alternative
- 50g toasted pine nuts
- balsamic vinegar for drizzling (optional)
- green salad and garlic bread, to serve (optional)
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