300ml chicken stock, hot (or vegetable stock if you prefer)
50g salted butter, cubed
75g Parmesan, freshly grated
Heat the oven to 200˚C/180˚C fan-assisted/gas mark 6. Put the cubed squash into a roasting dish, drizzle with olive oil and season with salt and pepper. Roast for about 12-15 minutes until tender. Cool and lightly mash.
Heat two tablespoons of oil in a pan and sauté the onions for about three minutes. Add the garlic and cook for another two minutes. Add the rice and cook for a minute, stirring to coat all the grains in the oil.
Add one-third of the cider and the thyme leaves to the pan. Stir until absorbed into the rice. Add the remaining cider to the chicken stock. Gradually add the stock to the pan with the rice. Allow to absorb before adding more. Keep stirring the rice and cook for about 20 minutes until al dente or firm to the bite. Season with salt and pepper to taste.
Stir through the crushed squash, cubed butter and two-thirds of the Parmesan shavings. Cover with a lid and allow to sit for two to three minutes. Serve in bowls or plates and sprinkle with the remaining Parmesan cheese.
Recipe by Jody Spencer
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