Chicken and Butternut squash risotto
Half a butternut squash
250 grams of Chicken
200 grams of rissotto rice
600ml of vegetable stock
50ml of gin of white wine
40 grams of parmesan
1tbsp of olive oil
A knob of butter
To begin with peel the butternut squash and cut into cubes and place on a baking tray with olive oil and thyme, put this in the oven for 10 minutes at 180c before adding the chicken on the same tray and cook for a further 30 minutes.
Put all of the stock into a saucepan and simmer.
Whilst waiting for the stock to simmer, dice the shallots and cook in a separate saucepan with the butter and olive oil.
Once the shallots are soft and translucent add a few sprigs of Thyme and add the rice, stirring so that all grains are coated with the butter and oil. Add the gin or white wine at this stage and wait until the liquid is absorbed.
Once the liquid has been absorbed add the stock ladel at a time until all the stock is absorbed by the rice.
Once you have done this take the butternut squash and chicken out of the oven and add to the risotto. At the same time add the parmesan and mix well.
Once this all done add a sprig of Thyme and season to taste ( you can add more parmesan if you would like)