Butternut Squash and Red Chicory Risotto

As the temperatures drop we crave food that nourishes, food that sets us up for going out in the cold and wet. This sustainable squash risotto is as comforting as a cashmere blanket. A shower of parmesan cheese and a good squeeze of lemon juice on chicory seals the deal with a wonderful contrast, ensuring that after one bite you'll never look at squash risotto the same.

Serves: 6

Prepare: 20 minutes

Cook: 30 minutes

Ingredients:

• ½ butternut squash, peeled, deseeded and cut into 2 cm chunks (500g prepared weight)
• 2 ½ tbsp olive oil
• 1 onion, finely diced
• 4 red chicory, ends trimmed
• 2 garlic cloves, crushed
• 250g rice, Arborio or Karnak
• 150ml white wine
• 1l vegetable stock
• 50g finely grated parmesan cheese
• juice of 1/4 lemon
• pinch of chilli flakes, plus extra to serve

1. Preheat the oven to 220°C, gas mark 7. Toss the squash with 1tbsp 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 2 chicories. 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 liquid is absorbed. Keep adding 2 ladles until almost absorbed each time. Add the roasted squash 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 lemon juice. Divide the risotto between plates, topping with the chicory, remaining cheese and extra chilli flakes.