Butternut Squash Risotto

Now you may be thinking, and I agree that this picture I took to go with this recipe looks a little like some sort of bizarre scrambled egg, let me assure you it is not. No sir-eee. My food photography may be lacking but this is indeed some scrummy butternut squash risotto. Recipe found on BBC good food. What-more! I shall share it for you all on here to save you clicking this here link. Or you can. Whatever you prefer! I just like to save recipes I like on here so I can find it later. Saves any disappointment just in case the link 'is dead Jim' - thank you Chrome!

Ingredients:

• 1 butternut squash
• 4 tbsp light olive oil
• 600ml veg stock (I used chicken as was all out of veg)
• 50g unsalted butter
• 1 small onion, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 1 bay leaf (mind and fish this out before you serve, bloody bay leafs!)
• 1 tsp fresh thyme, leaves picked
• 140g risotto
• 100ml white wine
• 50g parmesan

Method:

• Heat oven to 200C.
• Peal the squash and separate bulbous seed-part from long part. Chop slender part into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre for about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon. Chop the flesh into 2cm pieces. Warm the stock in a small pan, on a low heat. Pop in the squash and let it poach.
• While the sqaush is roasting, warm a medium size frying pan (I used a wok here cause I'm a tad messy and get over-zealous stirring things) over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper. Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir uncovered for about 5 mins - this will help develop the toasty aroma of the rice without burning the veg - apparently. 
• Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but not over-zealously. The idea is to encourage the rice to absorb the liquid and soften, but also to give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush (maybe I went a but too much but it was still tasty so meh). When the stock has absorbed add the next one... This will take approx 15 mins. By this point the squash in the stock will have soften, mash it up with a potato masher and stir into the risotto.
• Turn off the heat, dot the top of the risotto with the remaining butter and most of the Parmesan, cover and leave to rest for 2 mins, then stir, check seasoning. Serve with the roasted squash on top.
• Bask in the delight of making your own plate of yum.