Sweat finely sliced onions, lots of them (preferably organic) in olive oil.
Throw in some celery seeds, garlic, salt, white wine, vegetable stock. Add water.
Serve in bowls topped with a slice of toast with grated cheese. Cheese will melt.
Butternut Squash Risotto with Roasted Autumn Vegetables recipe
Bake squash, parnips, butternut squash, garlic cloves, sweet potato; cover with cinnamon, salt, maple syrup and olive oil. I didn’t bother taking off the skins and it was fine.
Then fry onions, add cinnamon, nutmeg, garlic, lots of white wine, salt, then fry risotto rice (I used sushi rice). Add vegetable stock and water.
Top with roasted veg and add chopped parsley (flatleaf is good) at the end.