Peel and chop the Squash into small chunks.  Line a roasting dish with foil; drizzle a tiny bit of Olive Oil over the Squash, and add a couple of bits of Rosemary… Bake the chopped Squash (covered with more foil) for 25 mins or until soft…

Chop and gently fry the Onion (with an added Bay Leaf or two) for 10 mins or so – don’t let the Onion colour

Meanwhile make up just over a litre of Veg Stock – you want it hot for adding to the Rice…

After the Onions have been cooking 10 mins, add a couple of crushed cloves Garlic, and after a few seconds on the heat, stirring – add a large splash (half a glass) of White Wine

Let the alcohol cook off and then add the mug of Arborio Rice.  Stir so it is coated in Oil and Onions – and then add your first ladle of hot Vegetable Stock

Stir until all the liquid has been absorbed by the Rice, then add another.  Go slowly – this is a slight labour of love and should take 25 minutes or so

The Rice is done when it still has a little bite to it – you may need slightly more liquid than a litre – you may need slightly less

When the Rice is cooked – add the cooked Squash and stir.  Check the seasoning; rest the Risotto just for a moment and then serve

Balsamic roasted tomatoes and a spinach salad would work well as side dishes here – but even on its own with some chopped Parsley, this Butternut Squash Risotto is heaven on a plate

NB – this is the same Risotto recipe as I usually use (ie no butter or parmesan) – but the Squash addition was inspired by Russell Norman’s book Polpo