Thanks to James Martin for this recipe.
½ butternut squash
1 sprig rosemary finely chopped
30g/1oz unsalted butter
1 tablespoon olive oil
½ white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 small green chilli (or dried chilli flakes)
200g/7oz long grain rice (arborio rice is normally used in risotto – have only done American long grain when cooking for toddler)
4 tablespoons white wine
570ml/1 pint vegetable stock
50g/2oz emmental cheese (or parmesan works too, or cheddar if you have nothing else)
2 tablespoon fresh flat leaf parsley chopped
salt and freshly ground black pepper
In a medium frying pan heat 1 tbsp butter
Fry the butternut squash with the rosemary until softened and golden. Season.
Heat the remaining butter and oil in a medium saucepan
Cook the onion for 1-2 minutes until softened
Stir in garlic, chilli and rice
Add the wine and cook for 1 minute
Add the stock a little at a time, stirring gently, allowing the stock to become absorbed after each addition. Continue until the rice is cooked through. If extra liquid is needed use hot water.
Half way through cooking, stir in the butternut squash.
To serve, stir through the cheese and parsley