Mushroom and Butternut Squash Risotto

In a large saucepan, heat the oil and 2 tbsp of the butter, then sauté the garlic for 2 mins. Add the mushrooms and sauté for 3 mins. Remove the mushrooms with a slotted spoon and set aside. Add the onion and butternut squash to the saucepan and sauté for 10 mins, until softened.

Add the risotto rice and cook on medium, stirring occasionally, for 4 mins. Pour in the wine and cook on a high heat, still stirring, for 2 mins, or until the rice has absorbed the wine. Season with pepper.

Add a ladle of the stock and cook the risotto, stirring occasionally so the rice doesn’t stick to the bottom of the pan. Once the stock has been absorbed, repeat the process until you have used up all the stock. Take the risotto off the heat. Stir in the mushrooms, remaining butter and cheese, and divide between two serving bowls. Top with the parsley and serve.