Ingredients 

• 750g butternut squash, peeled and cut into bite-size chunks
• 250g butternut squash, peeled and finely diced
• Salt & pepper
• Cinnamon
• Bunch of thyme (roughly chopped)
• Bunch of sage (roughly chopped)
• A few bay leaves
• 1½ litres vegetable stock
• 50g unsalted butter
• 1 onion (finely chopped)
• 300g arborio risotto rice 
• 1 small glass white wine
• 50g Italian grated hard cheese
• 1 garlic clove (finely chopped)
• Extra virgin olive oil 

Method 

1. Firstly, you will need to take the 750g of butternut squash then place it on a baking tray with salt, pepper and cinnamon. Place the tray in the oven on a medium heat and cook until soft and caramelised. 
2. You will then need to blitz the butternut squash in a blender until smooth, a puree-like consistency.
3. With the remaining 250g of butternut squash, you will need to place this in a frying pan with some olive oil on a medium heat and cook until golden. 
4. In a separate pan, heat the stock ready to combine with the rice. 
5. Whilst the stock is heating through, take a large pan and gently heat some butter. Add the onion, garlic, thyme and bay leaves then cook until soft. 
6. You will then need to add the Arborio rice and stir together to evenly coat the rice in the butter (You may need to add a little more butter to the pan). 
7. Add the white wine to the mixture and cook until you reduce this to more of a glaze. 
8. Add the stock to the pan in small amounts allowing it to be soaked up by the rice. Please ensure you keep stirring the ingredients to make sure it doesn’t stick to the pan.
9. You will then need to add some Italian grated hard cheese and stir through. 
10. Taste the dish to see if you need to add some more seasoning, this is down to your preference. (This will be hot so please be cautious). 
11. Adjust the seasoning to taste, you may need to add some more stock. This is also down to preference on how soft or al-dente you prefer the rice. You can remove the bay leaves at this point if you see them in the dish. 
12. Finally, plate up the risotto and sprinkle with Italian hard cheese to garnish.