Baked Butternut Squash & Carrot Risotto

This is great for dinner parties, as you can prepare everything, and then pop in the oven just before guests are due to arrive

1 medium sized butternut squash, peeled, deseeded and cut into finger sized pieces

6 medium sized carrots, peeled and cut into quarters lengthways then halved

1 large onion, peeled and cut into wide slices

1-2 x15ml sp (1-2Tbsp) oil (currently I am using local cold pressed rapeseed oil Black and Gold - from Stevenson Mains Farm, East Lothian)

400g (16oz) Arborio (risotto) rice

600 ml (1 pint) hot vegetable stock (currently I am using Marigold)

25g (1oz) butter

50g (2oz) grated Parmesan cheese

Salt and freshly ground black pepper

Pre heat oven to 180 C; 350 F; Gas 5. Combine the prepared squash, carrots and onion into a bowl, toss in the oil until coated. Pour into a roasting tray, and place in the centre of the pre heated oven. Allow to roast for 20-30 minutes until softened, shaking occasionally to prevent burning or sticking.

Remove tray from oven, cut down to bite sized pieces if required, stir in the rice and the butter and combine until evenly distributed. Pour in the stock. Cover the roasting tray with foil and fold over to seal. Return to the oven and cook for 20-30 minutes.

Remove from oven, and stir in the parmesan cheese. Serve immediately