• 1 butternut squash (1.2kg)
  • 1 bunch of fresh thyme (about 10g)
  • Extra virgin olive oil
  • 1.5 litres quality vegetable stock
  • 3 large shallots
  • 1 stick of celery
  • A large splash of Amaretto
  • 300g Arborio risotto rice
  • Chilli flakes (add to taste)
  • 50g parmesan cheese
  • 1 large knob of unsalted butter


  • 15g Parmigiano Reggiano shaved flakes
  • Crispy sage leaves
  • Toasted pumpkin seeds
  • Drizzle of extra virgin olive oil


  1. Preheat the oven to 180°C/350°F/gas 4. Chop the squash into 2cm chunks.
  2. Place the squash in a roasting tray and add the chopped thyme. Toss with 1 tablespoon of olive oil and season. Roast for 1 hour or until soft.
  3. Warm the stock over a low heat. Peel and finely chop the shallots and celery, then place in a pan on a medium heat with ½ a tablespoon of olive oil. Add the Amaretto and cook until softened, but not coloured, stirring regularly, then stir in the rice. 
  4. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly. Continue adding ladles of stock until the rice is cooked – it will need 15 to 20 minutes.
  5. Remove the squash from the oven and blend half in a food processor until smooth. Add this and the remaining squash to the rice along with the dried chilli flakes. 
  6. Finely grate in the parmesan and stir in the butter to give a rich texture. 
  7. Top with garnish ingredients.