100g Butternut squash diced
29g white wine, 100ml Vegetable Stock
Method: Roast the squash in the oven until soft. Sautee the onion, garlic and spring onion in a tsp of olive oil add the risotto rice, and sauté for a few minutes. Add the wine and stock and cook over a low heat until cooked. Add more liquid if needed. Finally add the rest of the ingredients to the risotto and season. Serve immediately.