Italian Butternut Squash Risotto with Tomato & Chives

Preheat the oven to 200 degrees. Place the chopped butternut squash on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender and golden.

While the squash is roasting, prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water. Stir until dissolved.

In a large pan, heat a tablespoon of olive oil over medium heat. Add the finely chopped brown onion and garlic, sautéing until soft and translucent, about 5 minutes.

Add the risotto rice to the pan, stirring for 1-2 minutes to coat the grains in the oil and lightly toast them.

Gradually add the vegetable stock to the rice, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next ladle of stock. Continue until the rice is al dente and creamy, about 18-20 minutes.

Stir in the chopped tomatoes and cream cheese, cooking for an additional 5 minutes, until the tomatoes are warmed through and the risotto has a creamy texture.

Once the butternut squash is roasted, add it to the risotto, mixing gently to combine.

Stir in the lemon juice and half of the finely chopped chives, seasoning with salt and pepper to taste.

Serve the risotto garnished with the remaining chives and finely grated Parmesan cheese.