Butternut Squash and Radicchio Risotto - Horfield and District Allotments

Ingredients

• 1 large butternut squash
• 1 head of radicchio
• 1 small, hot red chilli, chopped
• 2 cloves garlic, sliced
• 2 sprigs of thyme and a sprig of rosemary or sage
• 3 tbsp of olive oil
• 1 red onion
• 1 leek
• 1 stick celery
• 50g butter
• 350g carnaroli or Arborio rice
• 1 small glass dry white wine
• 1 litre hot chicken or vegetable stock
• 2 tbsp mascarpone
• 25 – 50g freshly grated parmesan cheese plus shavings to garnish
• Salt & pepper and lemon juice to taste
• A little chopped parsley