- A splash of olive oil
- 1 small or ½ large squash, peeled and diced (roughly 2cm)
- 3 bay leaves and/or a pinch of fresh thyme leaves
- 1 onion, finely chopped
- 200g risotto rice
- 1 glass white wine or cider
- 2-3 tbsp butter
- 1½ ltrs warm chicken or veg stock
- ½ mug grated Parmesan cheese, plus more for serving
- Sea salt
- Freshly ground pepper
1. Gloss a large pan or pot with the oil. When hot, add the squash and herbs. Sizzle on medium heat till the squash starts to pick up colour. Add the onions and cook till they're meltingly tender and glossy.
2. Fold in the risotto rice, and let it toast for a few mins. 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 the risotto, and if it's a bit firm, cook for a few mins longer. When it's just tender, fold in another nugget of butter and the Parmesan. Add a little splash of stock, if needed – you want it to have a creamy texture, and to not be too thick. Season as needed. Serve with fresh leaves and an extra dusting of Parmesan over the top.