Roasted Squash Risotto with Toasted Almonds and Smoked Chilli Oil (V, Ve, GF)

This is a deliciously simple dish but with maximum flavour and satisfaction but requires some arm muscle and patience.

Serves 4

400g Arborio rice

Half a large butternut squash (about a kilo)

1 Small white onion

2 garlic cloves

1 tbsp olive oil

1 tsp dried thyme

1/2 tbsp smoked chilli oil

1.6l boiling water (or veg stock)

large handful of flaked almonds

Pre-heat the oven to 200C.

Begin by chopping the squash into 1cm cubed pieces, toss with the olive oil and thyme and put in an oven tray and stick in the oven for about 20 minutes.

Whilst that's cooking, dice the onion and add to a deep frying pan with the smoked chilli oil, on a low to medium heat.  Once the onions have softened, crush the garlic and add that to the pan.

Now add the roasted squash with the oil and thyme into the frying pan with the uncooked rice and stir until the rice is starting to go opaque and coated in oil.

Add a ladle of water/stock and stir the rice slowly, once that has been absorbed add another ladle of water/stock but keep stirring the rice slowly until you've added all the water and the rice is cooked through. The risotto should be creamy and smooth and still loose enough to spoon into bowls

In another dry pan toast the almonds on a low heat, this should take about 5-10 minutes.

Serve the risotto in a bowl topped with the flaked almonds and a drizzle of the chilli oil. I also like it with a big handful of rocket!