Butternut Squash Risotto

This is a very easy midweek meal that takes about 40 minutes to make.

Ingredients (serves 2)
150g of arborio rice
1 onion
1 butternut squash
1 chicken stock cube
Salt and pepper 
Parmesan cheese (optional)

Method
Chop the onion and fry in a heavy based pan using fry light spray.  Once the onion is soft add the rice and stir, cook like this for a couple of minutes before adding water (about a pint) and the stock cube.  Chop the butternut squash into 1 inch (2.5cm) chunks and place in the pan.  Cover the pan with a lid and cook for around 30 minutes.  Keep checking to make sure you have enough fluid in the pan and add extra as necessary.  Season with salt and pepper and top with grated parmesan cheese if feeling indulgent.

Serve with a green salad.