Squash & truffle Cheddar risotto

Instructions

1. 1

   Preheat the oven to 200ºC, gas mark 6 . Toss the squash in 2 tbsp oil, season and spread out on a baking tray. Roast for 20-25 minutes until tender and golden. Add the nuts to one end of the tray to toast for the final 4-5 minutes. Set aside until cool enough to handle, then roughly chop the nuts.

2. 2

   Meanwhile, heat 25g butter and the remaining 1 tbsp oil in a large, heavy-based pan. Add the onion and sweat gently for 15 minutes until soft. Stir in the garlic and continue to cook for 2 minutes. Warm the stock in a saucepan over a low heat.

3. 3

   Stir the rice into the onion mixture until coated in the fat, then pour in the wine and allow it to bubble off . Add ¾ of the squash and a ladleful of stock, stirring until the stock is absorbed. Continue for 30-35 minutes, adding a ladleful of warm stock at a time, stirring constantly until each ladleful is absorbed and the rice is tender with a little bite; it will still be fairly wet. Turn off the heat; stir in the remaining 25g butter and ¾ of the cheese; cover to keep warm.

4. 4

   Meanwhile, heat a griddle pan until smoking, add the broccoli and cook for 10 minutes, or until charred and tender. Serve the risotto topped with the broccoli, reserved squash, chopped toasted nuts and remaining cheese.