Risotto! Risotto!

So today's supper choice was a bit like Ready Steady Cook. I'd immed one of my colleagues (I'm now so bored I bother my colleagues at work for stimulation) for inspiration. A quick trawl through my fridge revealed that I had a butternut squash that I wanted to use up, and I had a vague recollection of a squash risotto on Celebrity Masterchef.

So, I made a basic white risotto with an onion, some thyme and vegetable stock. Chicken would have been preferable, but there was none around. While the risotto was cooking I roasted some little dice of butternut squash in olive oil, again with some thyme. They took about 15 minutes.

Once the risotto was ready I stirred in some roquefort, the squash dice and let it all sit for a couple of minutes. I finished everything off with a bit more cheese (that in truth it didn't need) and some toasted pine nuts.

It was pretty bloody delicious, although I'm keen to do a vertical risotto rice tasting soon. I'm not convinced by the carnaroli from Tescos that I have been using. It's not as creamy as I would like.

There was also quite a lot of squash that didn't want to be cut into dice, so I roasted that too, cooked up some onion in the left over risotto stock, added a bag of spinach, some cumin and, voila, I have a roasted squash and spinach soup for tomorrow.