Risotto with Butternut Squash

Ingredients:
50 g onion, chopped
25 g unsalted butter
110 g basmati rice
450 ml boiling water
150 g butternut squash, peeled and diced
225 g ripe tomatoes, deseeded and chopped
50 g cheddar cheese, grated

Procedure:
1. Saute the onion in half the butter until softened.
2. Stir in the rice until well coated.
3. Pour over the boiling water, cover the pan with lid and cook for 8 minutes over a high heat.
4. Stir in the butternut squash, reduce heat and cook covered for about 12 minutes or until the water has been absorbed.
5. Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes and sauté for 2-3 minutes.
6. Stir in the cheese until melted then stir the tomato and cheese mixture into the cooked rice.