Ingredients serve 4

2 tablespoons olive oil

1 large onion , chopped

2garlic cloves crushed

500gr diced butternut squash

350 risotto rice

1 litre hot vegtable stock

100 gr cooked chestnuts chopped

large knob of butter

4 tablespoon chopped parsley

4 tablespoon fresh grated parmesan

Heat the oil in a large pan add the onion and garlic and cook for 5minutes and cook for a further 2 minutes.

pour in the stock and cook stairing regularly for 15minutes , add the chestnuts and cook for a furthur 5minutes or until the rice is tender and the stock has been absorbed .

stir in butter , parsley and parmesan , divide risotto between bowls , scatter with extra parmesan season and serve

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