Butternut, basil and lemon risotto

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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