100g risotto rice, 1/2 to 3/4 liters warm veg stock 1 onion, 2-3 garlic and butter.
saute (fry but do not colour the onion or garlic) the chopped onions and garlic in the butter till soft.
add the risotto rice then add a ladle of stock till the rice has absorbed the stock, then add another ladle. Keep doing this till the rice is soft but still has a bite. Ooo forgot the parigiano reggiano, grate some and add it to the risotto.
You can add anything you want to this. Herbs, (thyme and oregano) veg, meat what ever you have handy in the fridge.
If it's butternut squash roast in the oven for about 30/45 mins then mix with the risotto. YUMM
