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Oven-roasted spiced squash and cauliflower risotto

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1 large squash, peeled, de-seeded and cut into chunks

1 large cauliflower, cut into florets (leaves reserved)

1½ tbsp light olive oil

8 fresh thyme sprigs

1 tsp chilli flakes

2 tsp fennel seeds

1 large onion, finely chopped

5 garlic cloves, crushed

200g risotto rice

700ml good quality vegetable stock, hot

75g parmesan (or vegan alternative), finely grated

Heat the oven to 200°C/180°C fan/gas 6. Put the squash in one side of a large roasting tin and the cauliflower florets in the other. Drizzle with 1 tbsp oil, then add the thyme, chilli flakes, fennel seeds and some salt and pepper. Roast for 40 minutes, tossing halfway through. Add the cauliflower leaves for the final 5 minutes of the cooking time, tossing them in the oil to coat. Cook until the vegetables are just tender and lightly charred.

Meanwhile, heat the remaining ½ tbsp oil in an ovenproof saucepan or flameproof casserole over a medium heat. Cook the onion for 5 minutes until lightly golden, add the garlic, mix well for 1 minute, then stir in the rice. Add the hot stock and transfer to the oven for 20-30 minutes until the liquid has been absorbed and the rice is tender.

Stir the roast vegetables into the rice along with the cheese. Taste and season, then serve.

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