1 med-lrg onion
1 parsnip (only partially used)
2 cloves garlic
Handful of cashews
1/2 handful of pine nuts
1 cup arborrio or other risotto rice
Sage
Olive oil
Parmesan
Double Cream
White Wine
2 Chicken stock cubes made up in 1 pint boiling water
Put the oven on at 180 and prepare the risotto;
Chop the onion into small squares and fry in a little olive oil until transparent. Add the rice and fry for another 2 minutes. Add the wine, cook until staring to go gloopy, then add the stock little by little, waiting until the mix is gloopy again before adding more. Should take 20-30 mins, and you will probably need water towards the end as the stock runs out.
Meanwhile
Chop the squash up into small (1cm) squares.
Roughly chop the garlic into small pieces.
Put a good glug of olive oil into a oven dish, and add the squash and garlic. Give a good sprinkling of the sage, and another glug of olive oil. Mix well, then put in the oven until the squash is starting to char (about 1/2 an hour).
Put the cashews and pine nuts on a baking tray, and pop them in the oven until the pine nuts are browning and the cashews are just staring to turn. (10 mins maybe?)
Peel the parsnip. Spray a little olive oil on another baking tray, and then "peel" off long thin strips using a potato peeler, onto the baking tray. Spray a little more olive oil over the top, and put in the oven again, until the ends are browning and they are crispy (less than 10 mins, probably).
Once the risotto is cooked, turn off the heat, and add a little grated parmesan. Stir in gently. Then add about 1/4 small carton of double cream and stir in gently again. Should be quite a runny gloop by now.
Serve with the risotto base, covered with a mix of the squash & nuts, and the parsnip strips scattered over the top.
Serves 2
