Roast Butternut Squash Risotto

Ingredients:

Half a Butternut Squash
1 Onion
1 Red Pepper
2/3 Cloves Garlic
Green Lentils - a tin thereof
300g Arborio Rice
750ml (approx) Vegetable Stock
2-3 tablespoon Soy Single Cream
Olive Oil
Dried Basil
Dried Oregano
Salt and Pepper

Method:

1. Preheat the oven to 200oC. Peel and cube the butternut squash, place in a baking tin and drizzle with olive oil. Cook in the oven for 30-40 minutes. Remove from the oven and let it cool a little.

2. Fry the onion and red pepper in some olive oil. When the onion has softened and slightly browned, add the chopped/crushed garlic. Fry this for 1-2 minutes and then add your herbs, add as much as you like. Herbs are yummy.

3. Add the dry rice and fry for a few minutes. Add the roasted squash and stir in. Now start adding the stock a little at a time, until it is absorbed by the rice. Keep adding until you run out of stock. Add the lentils and heat them through.

4. Now add the soy cream and some salt and pepper to taste.

5. Eat up with a big salad. Lush.