having had angela hartnett's orecchiette with sausage, fennel and flat-leaf parsley for supper and only used up half a pack of sausages, i needed a plan for the remaining two. throw some spinach that was on its last legs and half a butternut squash into the equation and i had a risotto in the making.
normally i would roast my butternut squash while making the risotto and then stir it in at the end. this time i decided to experiment with adding uncooked squash to the risotto pan and cooking it with the rice. this actually worked surprisingly well and as well as being healthier as the oil that i'd normally use for roasting the squash was not required, it also gave the dish a fresher flavour.