Butternut Squash Risotto

We had a scrummy risotto for dinner tonight. I've cooked risotto before but not of the butternut squash variety and this was particularly scrummy so I'm putting the recipe here so that I don't forget it. It's been amended slightly to add leek and also has a little less butter and cheese to the original recipe.

Butternut Squash Risotto
Preparation time: 10 mins
Cooking time: 45 mins
Serves: 2

Ingredients
300g butternut squash, peeled and cut into very small cubes;
1 litre vegetable stock;
1 tbsp olive oil;
15g butter;
1 small onion, chopped;
1 leek, chopped;
1 clove garlic, finely chopped;
200g Arborio rice;
100ml white wine;
pinch saffron;
2 tbsp flat-leaf parsley chopped;
25g Parmesan, grated.

Instructions

• Pour glass of wine to drink whilst cooking!
• Simmer the squash in 250ml of the stock for 10 minutes and then put to one side.
• Heat the oil and the butter in a pan and gently cook the onion, leek and garlic until soft.
• Add the rice and stir for 1 minute allowing the rice to absorb the oil.
• Add the wine and saffron and allow the rice to absorb the wine before adding a ladle of stock. Allow to absorb and then repeat until all the stock has been used and the rice is tender.
• Stir in the squash and simmer gently for 3-4 minutes.
• Stir in the parsley and half the Parmesan and season to taste.
• Serve sprinkled with Parmesan and black pepper