This is a great risotto, the roasted squash has browned slightly crispy edges which contrasts nicely with the frizzled onions and mushrooms.

Serves 4Risotto with Roasted Squash, Frizzled Mushrooms and Onions

1 full to the brim mug of risotto rice

3 mugfuls good chicken or vegetable stock

1 small white onion

1 small carrot

1 stick celery

1 small bunch parsley

1 clove garlic – finely chopped

1/2 lg butternut squash – peeled and cubed

2 red onions – thinly sliced

250g mushrooms – sliced

olive oil

salt and pepper

  1. Heat the oven to 220C/425F/Gas7.  Put the squash into a roasting tin, drizzle with olive oil, season with salt and pepper and give it a mix.  Put into the hot oven for 30 – 40min until the corners of the squash are beginning to colour.  Mix again after about 20 min.
  2. Make the risotto – finely chop the white onion, carrot and celery, fry gently in a pot with a little olive oil until softened, add the garlic and the rice and fry for a few minutes more.
  3. In a separate pot, bring the stock to the boil.
  4. Add 2/3 of the stock to the rice and vegetables, stir well, place a lid on the pot, turn down to a low heat and simmer gently for 15 – 20 min.  The rice should have a slight bite to it when ready.
  5. While the rice is cooking, fry the red onions and mushrooms in a frying pan over a fairly high heat with some more oil, until the moisture that comes out of the mushrooms has evaporated.  Set aside until the rice is ready.
  6. Once the rice is cooked, remove from the heat, add the chopped parsley, season with salt and pepper and if necessary add more hot stock to bring the rice to a porridgy consistency.
  7. Put a portion of rice on each plate, top with the mushrooms and squash.  Garnish with a few rocket leaves and some parmesan cheese shavings if you like.