Italian Butternut Squash Risotto with Tomato & Chives

Preheat the oven to 180C.

Bring a saucepan of water to the boil. Add the vegetable stock* and stir to dissolve, then turn off the heat.

Peel and chop the butternut squash into small pieces. Place the squash on a baking tray, drizzle with olive oil and season with salt and pepper, then place in the oven.

Peel and finely chop the onion and garlic. Halve and juice the lemon*, reserving the correct amount. Finely Chop the chives.

Heat the olive oil in a saucepan over medium heat.

Add the onion and garlic and cook until the onion softens and is translucent.

Add the risotto rice and stir until coated and translucent at the edges.

Gradually stir in the stock (a ladel full at a time) and the correct amount of lemon juice.

Stir regularly and continue to cook until the liquid is absorbed and the risotto is tender (Stir in more water or reserved stock should it dry out).

Stir in the chopped tomato and cream cheese.

Finely grate the parmesan. Sprinkle in the chives. Season with salt and pepper to taste.

Remove the squash from the oven.

Remove the risotto from the heat when al dente and distribute among serving plates.

Distribute the squash atop the risotto and sprinkle with parmesan.