Butternut Risotto Cake Recipe

• 1 x Butternut squash, peeled, deseeded and cut into 2cm (1 inch) dice
• 3 Tbsp. Extra virgin olive oil
• 1 x Red onion, finely minced
• 1 lrg Carrot, peeled and cut into small dice
• 250 gm Risotto rice, (8oz)
• 2 x Vegetable stock cubes, made up to 1 litre (1 3/4 pints) with water
• 1 Tbsp. Fresh oregano, finely minced
• 1 Tbsp. Fresh thyme, finely minced Freshly grnd black pepper
• 50 gm Semolina, (2oz)

Directions