A steaming heap of risotto has to be one of my all time favourite comfort foods and since I the one in control of the meal plans, prep and cooking around these parts, it just so happens to end up on our menu at least once a week in some way, shape or form - last week I even had a go at risotto fried balls - no words. My most served is a roasted butternut squash version, it has to be one of the best pieces of veg in terms of texture and taste, and whacking it in the oven for roasting only enhances that. My Mum used to make one very similar, but usually throws a splash of white wine in for good measure - FYI, it makes it all the more amazing and is completely optional, though a little less 'skin food-y'...
1 butternut squash, peeled and cubed
1 white onion, diced
1 leek, chopped (optional - I was clearing out my fridge!)
3 cloves garlic, minced
1 mug brown rice, rinsed
1 mug vegetable stock
2 sprigs fresh (or dried) rosemary
Salt and black pepper
Place the cubed squash in a bowl with a good lug of olive oil, 2 minced garlic cloves and 1 sprig of the rosemary, spread evenly onto a lined baking tray and roast in the oven for 30 minutes on 200 degrees celsius. Whilst that's doing its thing, sauté the onion and garlic in a pan on a medium heat with 1 tbsp olive oil until browned, add in the leek and cook for around 20 minutes. In a large pan, boil the rice with a pinch of salt and the stock until soft. Once cooked, add in the fried onions and leeks, remove the squash from the oven, stir it through the rice, season with salt and cracked black pepper and serve across the bowls, garnishing with the other rosemary sprig. Enjoy!