Butternut squash & Fourme d’Ambert risotto

Preparation:

Preheat your oven to 200°C. Cut your 1/2 butternut squash into small squares, cover in olive oil, and place in oven to roast for 30 mins.

Meanwhile, cut the onion and garlic finely and fry until golden. Put to one side.

On a high heat, add a tablespoon of olive oil into a deep frying pan and fry the arborio rice for a minute or so, until transparent.

Turn the heat to medium-low and add in the vegetable stock little by little. Start by covering the rice with the stock, wait until fully absorbed and repeat ! After repeating this process for 30 minutes, add in your cooked onion and garlic.

Once the stock had fully absorbed, you can add the cream, the butternut squash and the Fourme d’Ambert. Turn the heat to low and let all the ingredients infuse for another 10-15 mins. Add salt and pepper to taste.