• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Put the diced butternut squash on a lined baking tray and drizzle over a little oil. Season with salt and pepper.
• Pop on the top shelf of your oven and roast until golden and tender, 25-30 mins. Turn halfway through cooking.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Roughly chop the parsley (stalks and all).
• Chop half the chilli lengthways (double for 4p). Deseed and finely chop.
• Peel and grate the garlic (or use a garlic press).

• Boil 1L water (double for 4p) in a medium pot on high heat.
• When boiling add the vegetable stock, stir to dissolve and reduce the heat to the lowest setting.
• Heat a drizzle of oil in a (separate) large pot on medium heat. Add the onion. Stir and cook until the onion is soft, 5-6 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

• Add the chopped chilli (use less if you don't like spice) and garlic, cook for 1 min more, then stir in the risotto rice.
• Cook for 1-2 mins. Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle.
• Keep the pot on medium heat and continue stirring in stock, letting it absorb each time.

• The cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
• Add additional water if the risotto becomes too dry. 
• Add the cooked butternut squash, the grated cheese, half the parsley and a knob of butter.

• Halve the lemon, add a squeeze of lemon juice, taste and season with salt and pepper.
• Serve the butternut squash risotto in bowls with the remaining parsley sprinkled over the top.