Creamy Squash Risotto with Tahini

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray with a drizzle of oil and season with salt. Roast in the oven for 30 min or until golden and crisp.

Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the vegetable stock cube in it.

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.

Once the squash is done, place half (reserve the rest for garnish!) in a blender or food processor with the tahini, apple cider vinegar, nutritional yeast and water. Blitz into a smooth sauce and season with salt and pepper.

Finely chop the parsley leaves. Once the risotto is cooked, stir through the creamy squash sauce, the remaining squash pieces and a squeeze of lemon juice. Divide among bowls and garnish with the parsley.