ASDA part of the Wal-Mart family

• 500g piece butternut squash, peeled and cut into 1½cm pieces
• 1 litre vegetable stock
• 2tbsp olive oil
• 25g butter
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 300g Asda arborio rice
• 100ml white wine
• Pinch saffron
• 2tbsp fresh Asda flat-leaf parsley, chopped
• 75g Parmesan, grated or shaved

1 Simmer the squash in 250ml stock for 10 to 15 minutes. Set half aside. Purée the rest with the cooking liquid.

2 Heat remaining stock to just below simmering. In a separate pan, heat oil and half butter. Cook onion and garlic until soft. Add rice, then stir over a low heat for 1 minute.

3 Add the wine and saffron; boil until absorbed. Stir in a ladleful of stock; simmer until nearly absorbed. Add rest of stock, a ladleful at a time, stirring after each, until rice is tender.

4 Stir in the cubed and puréed squash; simmer for 5 to 10 minutes. Stir in the parsley, rest of butter and half Parmesan. Serve sprinkled with Parmesan.