1 medium size or 2 small butternut squash, peeled and cut into bite-size chunks
3 tbsp olive oil
1½l vegetable stock
1 onion, finely chopped
300g risotto rice (arborio)
1 small glass white wine
50g parmesan, finely grated
Salt and pepper to taste.
Preheat the oven at 200C.
Place your butternut chunks on a roasting dish with baking paper. Drizzle about 1 tbsp of olive oil and slightly season with salt and pepper. Roast for about 25 mins until golden brown and soft.
Meanwhile, bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
When the risotto is just done, stir through the cooked butternut chunks, then stir the cheese and add the remaining butter and leave to rest for a few minutes.
Serve inmediately and feel free to top up with any herbs from your garden for extra colour and taste.