Chicken and Butternut Squash Risotto

This was so tasty and so easy to make.

Ingredients (Serves 4)
1 Butternut Squash
400g of Chicken chopped into chunks (I used 2 large chicken breasts)
1 Red Pepper
1 Onion
3 Cloves of Garlic
2 Chicken stock cubes
200g of Risotto Rice (I used Aborio rice)
Fry light
2 tsp of Dried Italian herbs
Salt and Pepper to season.
Parmesan Cheese for dressing
Method
Chop the Butternut Squash in half, remove the seeds with a metal spoon, spinkle over salt and pepper then place on a baking tray in the oven at 180C for 30 minutes to roast it.
While the Squash is roasting chop the onion, red pepper and garlic.
After 30 minutes take the Squash from the oven and scoop the roasted flesh in chunks from the skin and put to one side.
In a heavy pan, fry the Onion, Red Pepper and Garlic in Fry Light for a couple of minutes. Meanwhile, chop the chicken into 3cm chunks or so.  Add the herbs and cook for a further minute before adding the Chicken to seal it.
As this is happening boil the kettle with about a litre of water in it (you may need more or less).
Add the Rice to the pan and stir for 2 minutes just to toast the rice slightly.  Crumble the stock cubes into the pan and add about 500ml of water. Add the roasted Squash and cook for about 20 minutes but keep checking the pan every couple of minutes to see if it is drying out. 

Add more water as necessary to give a nice sticky consistancy. 
Test the Rice after 20 minutes to see if it is cooked, keep cooking until you get the rice just how you like it.
Finally add Salt and Pepper and serve with grated Parmesan Cheese