Ingredients

• 140g Arborio rice
• Around 340ml Water
• 100ml White wine
• 1⁄2 Small squash (I used a small white squash), chopped into small cubes
• 1⁄2 White onion, finely diced
• 3 Cloves garlic, crushed
• 6 Chestnuts
• 2 Sprigs of rosemary
• 2tbsp Extra virgin olive oil
• Large handful grated parmesan
• Big pinch of salt and pepper
• 1⁄2tsp Nutmeg
• 1⁄2tsp Garlic granules
• Handful fresh parsley, chopped

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Method

1. Preheat your oven to 180°C.
2. Peel and chop the squash into small chunks and put into a baking tray. Pour over 1tbsp of olive oil, the garlic granules, nutmeg and some salt and pepper. Toss together and place in the oven for around 20 minutes.
3. Cut a cross on the tops of your chestnuts and pop them in the oven to roast for about 15-20 minutes cross side up.
4. Pour 1tbsp of olive oil into a pot and heat on the hob over medium-high heat. Add your diced onion and rosemary to the pot along with a large pinch of salt and allow to sweat until translucent.
5. Add the rice and garlic to the pot and continue to sauté until the rice begins to go translucent around the edges.
6. Add the white wine to deglaze the pot and stir.
7. Remove the squash from the oven and set a third of it aside to garnish.
8. Place the other two thirds of the squash into a blender (preferably one like a neutrabullet as it not much to blend). Add water until it is level with the squash and blend into a smooth paste. Add more water if you need.
9. Pour your squash paste into the risotto.
10. Add the water little by little, stirring very regularly.
11. Take your chestnuts out of the oven and peel them. Now chop them up into little bits.
12. Remove the rosemary from the risotto. Don’t worry if the leaves have fallen off the stem. They will be tender enough to eat by now. Just make sure you remove the stem.
13. Add the parmesan to the risotto and stir well.
14. Divide the risotto between 2-3 bowls. Top with the reserved squash, chopped chestnuts, chopped parsley, a crack of black pepper and a drizzle of olive oil.