Chilli Pan Roasted Butternut Squash with Wild Mushroom Risotto

Step 1

Cook the Ainsley Harriott Wild Mushroom Risotto according to the instructions on the sachet.

Step 2

Heat the oil in a large sauté pan, add the butternut squash and season, then cook over a fairly high heat for about 5 minutes until lightly caramelised, tossing occasionally.

Step 3

Reduce the heat, then add the garlic and chilli and cook over a gentle heat for another 2-3 minutes until the butternut squash is completely tender when pierced with the tip of a sharp knife, stirring occasionally.

Step 4

Fold the butternut squash mixture into the risotto and season to taste.

Step 5

Divide the risotto between warmed wide-rimmed bowls and scatter over the Parmesan shavings to garnish

Step 6

Other Ideas: Try other types of squash, like pumpkin.