- A splash of olive oil
- 1 small or ½ large squash, peeled and diced (roughly 2cm)
- 3 bay leaves and/or a good pinch of fresh thyme leaves
- 1 onion, finely chopped
- 200g risotto rice
- 1 glass white wine or cider
- A few nuggets of butter (2-3 tbsp)
- 1½ ltr of warm chicken or veg stock
- ½ mug parmesan cheese, plus more for serving
- Sea salt and freshly ground pepper
1. Add the oil to a large pan or pot. When hot, add the squash and herbs. Let it sizzle over medium heat until it starts to pick up colour. Add onions and cook until they're meltingly tender and glossy.
2. Fold in the risotto rice, let it toast for a few minutes. Add a splash more oil, if needed. Glug in the wine or cider. Let it bubble up and reduce right down, giving everything a nice glaze. Drop in a little nugget of butter and stir. Then add your first ladle of stock.
3. Set a timer for 20 mins. Feed the stock to the rice little by little until the timer goes off. Taste. If it's a bit firm, cook for a few mins longer. Once it's just tender, fold in another nugget of butter and parmesan. Add a tweeny bit more stock, if needed. You want it to have a nice creamy texture, and not be too thick. Season as needed. Serve with a scattering of greenery and parmesan over the top.