Ingredients ( Yields 10)

• 375g risotto rice
• 200ml white wine
• 100g chopped shallot
• 2 chopped clove garlic
• 450ml vegetable stock
• Salt and pepper
• 100g unsalted butter
• Olive oil
• 75g diced blue cheese
• 75g dice roasted squash
• 150ml squash puree
• 75g grated parmesan (optional)
• watercress picked

Method 

1. Sweat shallots and garlic in butter until soft.
2. Add rice until transparent.
3. Add white wine and stir in.
4. Add stock a little at a time stirring constantly until all is absorbed and creamy. Add salt and pepper and a little olive oil.
5. Add the squash puree, squash puree and (optional) the parmesan.
6. Cook for a further minute and serve, top with diced blue cheese & watercress.