Ingredients
- 1 butternut squash, halved, deseeded and roughly chopped
- 2tbsp olive oil
- 1tbsp chilli flakes (optional)
- 3 sprigs thyme, leaves picked
- 40g butter
- 1 large onion, finely chopped
- 1 clove garlic
- 300g Arborio risotto rice
- 150ml white wine
- 1 litre hot chicken stock
- 2tbsp milk
- 50g Parmesan cheese, plus shavings to top
Instructions
- Heat the oven to 220°C, 200°C fan. Toss the butternut squash with the olive, chilli flakes and thyme in a large roasting tray and season, then roast for 35 minutes until golden and crispy.
- In a large pan melt the butter on a low heat and add the onion cooking gently until softened but not coloured. Add the garlic for a further minute and then pour in the rice stirring continuously for 2 minutes to coat.
- Pour the wine into the pan and stir for about 2 minutes until the liquid has been absorbed by the rice. Start adding the hot stock a ladle full at a time only allowing the rice to absorb the stock after each addition before pouring in the next ladle full.
- When all the stock has been absorbed and the rice is just cooked through but still has some bite, remove from the heat. Mash half the roast squash with the milk. Stir through the mashed squash and cheese then spoon into shallow bowls and scatter with the remaining, roasted squash pieces and Parmesan shavings.
