My Dish recipes

Method

• Peel and cube butternut squash, put in overnproof dish and pour over about 1 tablespoon of the olive oil. Cook in preheated oven (180 degrees C or Gas no 4) until soft, approx 40 mins.
  
  Chop onion and garlic and heat in saucepan with the butter and remaining oil until soft. Add the rice and stir for 3/4 minutes. Very gradually (2 tablespoons at a time) add the boiling stock until the rice has absorbed it all.Add the wine. The risotto should still be slightly moist. Add a little hot water if necessary making sure the rice is cooked. Season to taste and stir in the squash. Add parmesan to taste.