Ingredients

coconut oil
900ml/1½ pints vegetable stock
1 finely chopped red onion
2 garlic cloves, finely chopped
1 red chilli, finely chopped
255g./9oz. of arborio or risotto rice
140g./5oz. chopped butternut squash
3 tbsp. flat leaf parsley 30g./1oz. parmesan

Preparation method

1. Bring the stock to the boil in a saucepan and add rice. Cook according to the packet.
2. While the rice is cooking (about 20 minutes) add coconut oil to a wok or frying pan.
3. Fry red onion, garlic and 1 chilli, and cook gently for 2-3 minutes, stirring occasionally. Set aside.
4. Add butternut squash and vegetables to the rice and stock and keep stirring until cooked.
5. Add the other ingredients and serve with shaved parmesan on top.

Chilies have been proven to burn up calories automatically rather than storing them, so are great for helping you lose weight.