Serves 4 as a starter or 2 as a main course dish.

Ingredients - serves 4

200g risotto rice
25g butter
1 onion, finely chopped
½ butternut squash, peeled & deseeded
pinch of chilli flakes
2 tbsp olive oil
small handful sage leaves
8 rashers streaky bacon, grilled
500ml good chicken stock
20g grated parmesan
salt, pepper

Method

1 Preheat the oven to 220°C
Cut the squash into 2cm dice, toss with sage leaves in olive oil and seasoning, sprinkle with chilli flakes and roast on a tray for 15-20 minutes to brown. Set aside and keep warm

2 Melt the butter in a large frying pan and cook the finely chopped onion over a low heat for 5 minutes until the onion is soft and translucent. Scatter in the risotto rice and cook for a further couple of minutes, stirring to coat. Pour in half the stock & seasoning and cook until absorbed then add remaining stock. Check to make sure it’s cooked through and add more liquid if necessary.

3 Fold in squash and sage and divide between warmed plates. Top with grated parmesan and crisp bacon slices.