Heat oven to 180.
Sprinkle half the packet of butternut with paprika, herbal salt and cinnamon and roast in the oven, after drizzling with some olive oil; until sweet and roasted (keep checking on it).
Fry the onion in a good glug of olive oil and when translucent add the rice and allow it to sizzle.
Add a ladle or two of stock to the rice and stir.
Add the rest of the diced butternut and stir until the stock has evaporated.
Continue adding the stock, a ladleful at a time, after the previous amount has been absorbed - stir every now and again - you should be using a medium heat at this point.
Half way through, add a generous amount of dried basil (about 2 or 3 teaspoons) or a bunch of fresh basil.
Add a few teaspoons of cinnamon and a teaspoon of xylitol.
Add a good crack of black pepper, herbal salt, lemon zest and lemon juice.
Continue with the stock process until it has all been used up - this should take about 20 to 25 minutes, at which time the roasted butternut should be done.
Taste the risotto - the rice should be al dente (still have some bite and not all mushy) and the butternut should be tender.
Adjust the seasoning if necessary.
Finish off with a good glug of basil infused olive oil and top with the roasted butternut.
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