Butternut squash risotto

1. Peal, empty and cut the Butternut squash into small cubes. Pace the butter into a large saucepan with the chopped onions, cook until gold (the wine on taste). Add the rice, the butternut squash cubes, a stock cube and 3 empty jars worth (600ml) of water. Bring to the boil, then reduce down to a simmer and cook for 15-20 minutes, stirring frequently until creamy but the rice still has some ‘bite'. If the risotto looks too dry before it has finished cooking just add a splash of extra boiling water.

2. Stir a knob of butter into the risotto, season well, add the parsley and grated Parmisan. Divide between 4 warm bowls, and serve. Buon Appetito!