Key to risotto is preparing all your ingredients before you start. Get the oven at 200c, stock on a low simmer and everything measured and chopped.
Chop up the squash (I use a whole bag of pre-chopped squash) and put in the oven. Mine took about 30mins.
Dice the onion and fry in butter until soft and slightly coloured
Add the rice and stir well so it all gets toasted in the remaining butter.
After a minute, before it starts to stick or burn, add courgette and your first ladle of stock
Continuously stir on low heat, adding a ladle of stock when the last lot has evaporated. This should take about 20mins to get through the stock. As you’re nearing the end, keep tasting to check you don’t overcook the rice (you may need less or more stock, it varies). You definitely want it to still have a bit of an al dente bite.
Add in the roasted squash and stir away until well mixed
Take off the heat. Add in a lot of Parmesan and a bit of butter, stir well. Once mixed, leave covered for 10 minutes and warm up some plates in the warm oven!
Serve on a nice warm plate to keep the rice hot.
