Roasted squash & kale risotto

Preheat the oven to 200°C, gas mark 6. Spread the squash over a large baking tray and drizzle with 1 tbsp oil. Using your hands, coat the squash in the oil. Season, then roast for 40-50 minutes, turning once, until caramelised and soft. Put ¼ of the kale on a separate baking tray, drizzle with the remaining ½ tbsp oil and season. Scrunch the oil into the kale, then roast underneath the squash for 10 minutes, until crispy. Remove and set aside.

Meanwhile, melt 30g butter over a medium heat in a large sauté pan or deep frying pan. Fry the onion, stirring often, for 8-10 minutes, until softened but not coloured. Add the garlic, fry for 2 minutes more until fragrant, then turn the heat up a little, stir in the rice and let it toast for 2-3 minutes. Put the stock into a saucepan with 500ml water, bring to a simmer and keep warm.

Turn the heat to high. When the rice is sizzling, pour in 150ml wine and allow it to reduce completely, stirring constantly. Add the stock a ladleful at a time, stirring frequently. When the stock is almost absorbed, add another ladleful, until you have used ⅔ of the stock.

Add the remaining raw kale to the pan and cook it into the risotto while stirring in the remaining stock. The rice will take 20-25 minutes to cook, until tender with slight bite (you might not need all the stock, or you may need a splash more hot water – every risotto is different). When the rice is ready, remove from the heat. Stir in the remaining 20g butter with the squash, lemon juice and most of the cheese. Season to taste, then cover the pan and leave the risotto to rest for 5 minutes. Stir in the remaining 25ml wine, then serve topped with the crispy kale and the remaining cheese.