MUSHROOM, SQUASH & PARMESAN RISOTTO

Serves 4

85g (3oz) butter

400g (14oz) butternut squash, peeled and cut into 1cm cubes 15g (½oz) porcini mushrooms, soaked in 50ml (2fl oz) boiling water

200g (7oz) portobello mushrooms, sliced

Salt

Freshly ground black pepper 1 banana shallot, finely chopped

2 garlic cloves, finely chopped 250g (9oz) risotto rice

100ml (3½fl oz) white wine

1ltr (1¾pt) hot vegetable stock 50g (1¾oz) freshly grated Parmesan, plus extra to serve A few sprigs of thyme, to garnish

Melt 50g of the butter in a large lidded pan over a low heat. Add the chopped butternut squash and sauté until just beginning to soften. Drain the porcini mushrooms and add to the squash along with the portobello mushrooms. Season and cook for a few minutes.

Add the shallot and garlic and cook for a few minutes, stirring occasionally until everything is beginning to take on a little colour. Add the risotto rice and stir around to toast slightly, then pour in the white wine. Leave to bubble until the wine is reduced slightly, then gradually add the stock, only a ladleful at a time. Allow the rice to absorb the liquid between each ladleful, but do not stir during this process. When the rice is just cooked, add the last ladleful of stock, and then gently fold in the remaining butter and the Parmesan. Stir well – the rice should be soupy around the edges, with a little excess liquid.

Season to taste and serve with the extra Parmesan and the thyme.