250 g (8 oz) butternut squash flesh, cut into small dice
275 g (9 oz) risotto rice, such as vialone nano, carnaroli or arborio
1 litre (1 3/4 pints) hot vegetable stock
100 g (3 1/2 oz) finely grated Parmesan cheese, plus extra to serve
salt and pepper
chopped flat leaf parsley, to garnish
Heat the butter and oil in a medium saucepan, add the onion, garlic, red chillies and butternut squash and cook over a medium heat for 3–4 minutes until softened. Add the rice and stir for 1 minute or until the grains are well coated.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat with another ladle of stock, then continue to add the stock at intervals and cook as before, for a further 18–20 minutes or until the liquid has been absorbed and the rice is tender but still firm (al dente). Reserve 1 ladle of stock.
When cooked, stir in the reserved stock and Parmesan, season and mix well. Remove from the heat, cover and leave to stand for 2 minutes.
Spoon into warm bowls, scatter with chopped parsley and serve with extra grated Parmesan.