Instructions: Preheat the oven to 220_C, 425_F, Gas Mark 7. Arrange the butternut squash pieces on a baking tray and drizzle over 1 tablespoon of oil.

Roast for 30 minutes.

Heat 1 tablespoon of oil in a pan and gently cook the onion and carrot until softened.

Add the rice and the vegetable stock a little at a time, until all the liquid is absorbed.

Puree half of the roasted butternut squash and mix it into the risotto with the herbs and black pepper. Spread out on a tray in a square of approximately 5cm (2 inch) depth, allow to get cold, before cutting out 5cm (2 inch) rounds.

Lightly dust the risotto cakes with semolina.

Heat the remaining tablespoon of oil and pan fry the risotto cakes until light golden in colour.

Notes These risotto cakes can be served with ready prepared pesto.

NOTES : The delicious flavour of butternut squash is accentuated by the risotto, with the semolina coating giving a crisp initial bite.

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