Prepare the vegetable stock - you need about 4 cups - depending on how much rice you use. Cut the butternut squash in small pieces and cook in a pan with butter

Start by melting the butter on a low heat and add some oil to the pan to cover the pan surface. Add shallots and cook on low heat. Add a bit of salt to make them sweat. When they turn to golden (not brown) add the rice and stir gently and increase the heat to low/medium

When the rice seems to stick to the pan add the wine and continue to stir it gently until all the wine has evaporated. It will take a few minutes

Now start to add the vegetable stock to the rice. You can start with a 2 ladlefuls but you will need to add less at a time as time goes by. Keep the process going by adding a ladle of stock and gently stir the rice until the liquid is disappearing. The rice tends to take around 20 min to cook - check the packet for instructions.

When you are close to finishing point with the rice, add the butternut squash to the pan and the last of the stock

When your rice is ready there should still be some liquid in it and that’s when you turn off the heat add butter and parmesan and cover with a lid. Leave it for a couple of minutes - this makes your risotto creamy.

Remove the lid, stir gently and serve. Pan fry some pancetta or bacon and put on top if you want to go the extra mile :)