Plant-Based Aubergine & Butternut Squash Risotto

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Slice your aubergine[s] in half lengthways, keeping the green stalk[s] on

Score the aubergine flesh in a criss-cross pattern, then add the halved aubergine to a baking tray (or two!) with a generous drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for an initial 15 min

Whilst the aubergine is cooking, peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until softened

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 700ml [975ml] [1.4L] boiled water

Once softened, add your arborio rice to the pan with the chopped garlic and your Chinese rice wine and cook for 1 min

Add the vegetable stock a ladle at a time, stirring continuously, for 25-30 min or until all of the stock is absorbed and the rice is cooked

Once the aubergine has had an initial 15 min, remove the tray[s] from the oven and press the aubergine flesh down firmly with a fork to release the juices (this will help to cook quicker!)

Add your butternut squash cubes to the tray[s] with a drizzle of olive oil

Return the tray[s] to the oven for 15 min further or until the aubergine flesh has softened and the butternut squash is tender

Heat a separate large, dry, wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add your pine nuts and cook for 2-3 min until lightly toasted

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer them to a plate and set aside

Once the aubergine is tender, scoop the softened flesh out of the skin with a fork and discard the skin

Tip: Carefully hold the stalks (they will be hot!) to scrape the flesh out easily

Add the softened aubergine flesh and half the toasted pine nuts (you'll use the rest later!) to a food processor with the juice of half your lemon[s], a grind of black pepper and a drizzle of olive oil

Blitz until smooth – this is your aubergine purée

Once the rice is almost cooked, stir through the aubergine purée with a pinch of salt and pepper and cook for a further 2-3 min

Tear in your basil leaves and gently mix everything together – this is your aubergine risotto

Slice the remaining lemon into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper