Butternut Squash & Rocket Rissotto

Heat oven to 180 degrees.Place butternut squash and peeled garlic cloves in shallow oven proof dish add about 6 tablespoons of olive oil mix thst thoroughly with the vegtables so that they are all evenly coverd.Place in oven to roast for 40 minutes.
About 25 minutes into this cooking time start to prepare the remaining ingredients.Using a medium sized saucepan heat 2 tablespoons of olive oil,then add the chopped onion.Cook until soft (about 5mins on medium heat).Add the rice and stir,cook for 1 minute.Add the glass of wine and stir.As this is absorbed start to add the vegetable stock a little at a time over a 13 to 15 minute period stirring continually until all the liquid has been absorbed.Turn the heat off under the pan.
Chop the roasted garlic cloves into small pieces add these with the butternut squash,parmesan cheese and the bag of rocket to the rice and mix through until cheese has melted and rocket has witherd.Serve immdeiatley with a further grating of fresh parmesan on each portion.Serve with garlic bread and a glass of chilled Pinot Grigio.ENJOY!