Ingredients

Coconut oil
900ml/1½pints vegetable stock
1 finely chopped red onion
2 garlic cloves, finely chopped
1 red chilli, finely chopped
255g/9oz of arborio, or risotto rice
140g/5oz chopped butternut squash
3tbsp. flat leaf parsley
30g/1oz parmesan

To garnish

Basil

Preparation method

1. Bring the stock to the boil in a saucepan and add rice.
2. Meanwhile add coconut oil to a wok, or frying pan.
3. Fry red onion, garlic and the red chilli and cook gently for 2-3 minutes, stirring occasionally.
4. Add butternut squash and vegetables to the stock and keep stirring until cooked.