Italian Cheese Crusted Squash Risotto With Brown Butter

Preheat the oven to 240°C/ 220°C (fan)/ gas 8

Peel and finely dice your shallot[s]

Peel and roughly chop half the seasonal squash, cut the remaining seasonal squash in half lengthways

Peel and finely slice (don't chop!) your garlic

Add your chopped seasonal squash to a large piece of tin foil (or two!) with a large splash of cold water, a drizzle of olive oil and a generous pinch of salt and pepper

Scrunch the foil around the squash to form a tightly sealed parcel and add to one side of a baking paper-lined baking tray

Tip: Cooking for 3 or more? Make 2 separate parcels!

Add the remaining seasonal squash pieces to the other side of the baking tray with a generous drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for an initial 25 min

Boil a kettle

While the squash is in the oven, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped shallot with a pinch of salt and cook for 2-3 min or until softened

Meanwhile, dissolve your vegetable stock mix in 750ml [980ml] [1.4L] boiled water

Once softened, add your arborio rice to the shallot with the sliced garlic and cook for 1 min

Add the stock a ladle at a time, stirring continuously, for 25-30 min or until all of the stock is absorbed and the rice is cooked

Once the squash has had an initial 20 min, remove the tray from the oven and sprinkle half the grated Italian hard cheese over the roasted squash and remove the squash parcel

Season with a generous crack of black pepper and return the tray to the oven for 10 min or until the cheese has melted and is crispy – this is your Italian cheese crusted squash

Meanwhile, grate the Italian hard cheese finely

Once done, remove the roasted squash from the oven and mash the squash in the parcel with a fork to form a purée – this is your squash purée

Add a knob of butter to a small heatproof bowl and put it in the microwave for 2 min – this is your brown butter

Once the rice is almost cooked, stir the squash purée, Chinese rice wine, umami seasoning and remaining grated Italian cheese through the risotto – this is your seasonal squash risotto