Oven baked squash risotto – Recipes – Anna Jones

Ingredients

• 1 medium butternut or other squash, peeled and chopped into small chunks
• 1 red chilli
• a few sprigs of rosemary
• olive oil
• 1 onion, peeled and finely chopped
• 1 stick of celery, finely chopped
• 300g of risotto rice
• a small glass of white wine
• 1 litre of good vegetable stock
• a good knob of vegan butter
• a good handful of freshly grated cheese or vegan parmesan style cheese