Remember you don't need to use all the stock; stop when the rice is cooked,

master

Butternut squash & red chicory risotto

butternut squash

olive oil

onion

x 140g packs red chicory

garlic cloves

Pinch red chilli flakes, plus extra to serve

Risotto Rice

white wine

Vegetable Stock

parmigiano reggiano

lemon, juice

Oven

1. Preheat the oven to 220˚C, gas mark 7. Toss the squash with 1 tbsp oil and roast for 20 minutes; set aside. Meanwhile, heat 1 tbsp oil in a large pan. Fry the onion for 5 minutes on a medium heat, until soft. Thinly slice the heads from 1 pack chicory. Add to the pan with the garlic and chilli; fry for 5 minutes and stir often. Stir in the rice; add the wine and stir until absorbed.

2. Add 2 ladles of hot stock to the pan and stir occasionally until all the liquid is absorbed. Keep adding 2 ladles until almost absorbed each time. Add the roasted squash with the last ladle of stock and stir until almost all the remaining liquid is absorbed. Season, stir in ½ the cheese and take off the heat to rest, covered, for 5 minutes.

3. Meanwhile, cut the remaining red chicory heads lengthways into quarters. Put the remaining ½ tbsp oil in a separate pan over a high heat and fry the chicory for 2-3 minutes until golden and slightly wilted. Squeeze over the lemon juice. Divide the risotto between plates, topping with the chicory, remaining cheese and extra chilli flakes. 