Butternut squash, chestnut & Parmesan risotto

Method

1. Place butternut squash and chestnuts into a pan with half the butter or olive oil and sauté until soft. Purée in a food processor and set aside.
2. In the remaining butter or olive oil, sauté the onions and garlic for 5 minutes. Add the risotto rice, stir and sauté for another 3 minutes.
3. Now add the white wine and heat gently until it has been absorbed by the rice.
4. Add the stock a ladleful at a time; waiting until it has been absorbed by the rice before adding the next amount.
5. When the rice is soft and most of the stock has been absorbed, add the puréed squash and chestnuts and stir through.
6. Continue cooking for a few minutes, season to taste and add the Parmesan before serving.