Saffron and butternut squash risotto

SERVES 24 AS A PARTY OFFERING OR 2-3 AS A MAIN COURSE

900ml vegetable stock pinch saffron

3-4tbsp extra virgin olive oil 4 shallots, finely chopped

100g butter

350g risotto rice

125ml dry white wine

200g butternut squash, peeled and cut into 1cm cubes

2tsp rosemary leaves, chopped 1tbsp thyme leaves

For the parmesan wafers

130g parmesan, coarsely grated

To serve

1tbsp parsley, finely chopped

Heat the stock and saffron in a saucepan and keep hot.

In a frying pan, heat the olive oil and add the shallots. Cook over a gentle heat for about 10 minutes until softened but not coloured.

Add 20g of the butter and the rice. Stir gently for a few minutes until the rice is glistening. Pour in the wine and continue to cook until it has evaporated.

Add the butternut squash, a ladle of stock, the herbs and cook until the liquid is absorbed.

Continue to add the stock a ladle at a time, stirring gently until each ladle is absorbed, all the stock is used and the butternut squash is softened.

Drop in the remaining butter and 100g of grated parmesan.

Line an oven tray with foil, place the remaining cheese in little piles and grill until melted and golden. Shape into small wafers and place on top of the risotto. Scatter with the parsley and serve.