Butternut squash risotto

I have wanted to try out this recipe for a while now, but never got around doing it. So today, when I had to decide what to have for dinner on a grey Saturday evening I decided to finally give it a go as I wanted something quite light, which this risotto is, but at the same time something warming and comforting. I could not have made a better choice as it was absolutely divine - creamy, warming and so easy to make!

Ingredients
(Serves 1 - 250cal)
- 1/4 onion, chopped
- olive oil
- 1/2 spring of thyme, chopped
- 65g butternut squash, peeled and diced
- 50g risotto rice
- 150ml hot vegetable stock (fresh or cube)
- butter
- grated parmesan


Directions
Fry the onions in oil until soft, but not browned. Add the thyme, squash and rice and stir for few seconds to coat with oil. Add a couple of tablespoons of stock and bring to a simmer.

Cook, stirring until almost all the stock is absorbed and then add rest of the stock. Cook until the squash is soft and rice is al dente and creamy. Season and add a bit of butter and stir until it has melted and risotto has a creamy consistency.

Serve with grated parmesan cheese and decorate with a spring of thyme.

Recipe from BBC Good Food