Roast garlic & butternut squash risotto - Good Food Middle East

Ingredients

• 1½ tbsp olive oil
• 225g butternut squash, peeled, deseeded and cut into 2cm cubes (about ½ medium squash)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• 2 garlic cloves, unpeeled
• 2 large rosemary sprigs
• 2 tbsp butter
• 1 large onion, finely chopped
• 220g arborio rice
• 1 litre hot vegetable stock
• 180ml white wine
• 90g finely grated parmesan or vegetarian alternative
• 50g toasted pine nuts
• balsamic vinegar, for drizzling (optional)
• green salad and garlic bread, to serve (optional)