Roast Squash Risottoa - cooking recipe

Ingredients
    1 1/2 lb winter squash, peeled, seeded, diced
    2 tbsp olive oil
    1 None onion, chopped
    2 cloves garlic, minced
    3.5 oz Arborio rice
    4 cups hot chicken stock
    1 oz Parmesan cheese, grated, plus extra shaved to serve
    1 1/2 tbsp butter
    1 tbsp fresh parsley, chopped, plus extra to serve
Preparation
    Preheat oven to 400\u00b0F. Line a baking pan with parchment paper.
    Toss squash with 1 tbsp oil. Season. Arrange in a single layer in prepared pan. Bake for 15-20 mins, until just tender.
    Meanwhile, heat remaining oil in a saucepan over medium heat. Sweat onion and garlic for 4-5 mins, until softened. Add rice and cook, stirring, for 1-2 mins, until grains become translucent. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender and creamy, about 20 mins.
    Add squash, cheese, butter and parsley. Season. Serve topped with extra chopped parsley and shaved Parmesan.

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