|1 cup arborio rice||Salt & Pepper|
|1/2 pint white wine, approx.||1 cup butternut squash, chopped and boiled until tender, and mashed with a fork|
|1 medium onion, chopped||2 tblsp double cream|
|2 cloves garlic, chopped||1/2 cup freshly grated Romano cheese|
|1/2 pint chicken stock||1 teaspoon dried Thyme|
Heat a knob of butter in a large frying pan, and gently fry the onion until translucent. Add the rice and stir round until all the rice grains are coated - add more butter if necessary. Pour some of the chicken stock in and cook on a very low heat until the liquid has been absorbed.
Add the garlic and stir in. Keep adding a little stock and a little white wine and stir continuously. When the liquid has been absorbed, add a little more. Keep doing this until the rice is just cooked through but still has a bit of a bite, looking creamy and moist.
Stir in the cooked and mashed butternut squash, double cream and Romano cheese. Serve at once with a little extra cheese sprinkled on top, and a few alfalfa sprouts to add a bit of crunch.
This is a dish that requires your full attention, but the result is well worth it.