
The key ingredient for this is some kind of gourd. I used an onion squash because that’s what came in my veg box but anything’ll do – butternut, pumpkin, whatever takes your fancy. Peel it and scoop the seeds out. Slice it inch-thick, then whack in the oven on 150 degrees with some olive oil, salt and pepper, and some sage if you’ve got some.
The risotto: Dice up an onion, a head of celery and smash and chop a clove of garlic. Add them to some heated olive oil in a frying pan and cook over a low heat for about 6 or 7 minutes. Then turn up the heat slightly and add your rice – I use Arborio but feel free to experiment with other risotto rices – about two cups for two people. Move the rice around in the pan until all the grains have gone glassy – they'll look a bit like albino pomegranate seeds. Then splash in a good glug of super dry vermouth – Martini, Noilly Prat or own brand whatever. The pan will sizzle and steam, and the smell at this point is why you’re making the risotto. When it’s settled it should simmer very gently. Stir occasionally until the liquid’s mostly gone then start adding stock – about a pint for two people, but stirred in in cupfuls and allowed to soak and simmer like the vermouth did. From when the rice goes in to when you take it off the heat it’ll take about 18 minutes for the rice to cook perfectly – good to remember if you’re not sure. A couple of minutes from the end, take the squash from the oven and chuck some bits in with the risotto. Grate in plenty of parmesan (cheddar works fine if that's all you have) and maybe a knob of butter if you're feeling particularly decadent.
Splurge onto plates and top with more chunks of roasted squash. Serve with a hunk of bread to wipe your plate at the end.
