Makes 2 servings
1 small butternut squash
680ml stock
1 onion, sliced
1 garlic clove, thinly sliced
1¼tsp fresh ginger, grated
50g butter
100g risotto rice
125ml dry white wine
2tsp chives
Preheat oven to 450°F . Halve the squash lengthwise and discard seeds. Peel one half and cut into ½cm cubes. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season. Bake in the middle of oven, stirring diced squash occasionally, for 15-20 minutes until tender and browned lightly. Holding halved squash in a kitchen towel, scoop out flesh and chop coarsely.
Fry the onion, garlic and ginger in butter over a low heat, stirring constantly, for about 1 minute. Add the rice, then add the wine and cook, stirring until it has been absorbed. Add the half the stock gradually, stirring until it has been absorbed. Stir in the squash and continue adding stock until the rice is cooked. Add the chives and seasoning, and serve with parmesan curls.