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1 butternut squash, cut into 1cm dice

Dash of rapeseed oil

1 tsp ground cumin

1 tsp smoked paprika

2 rashers of bacon

50g butter or basil pesto butter

2 garlic cloves, peeled and finely chopped

4 large shallots (or 8 small ones), finely sliced

1 red chilli, finely sliced

1 large leek, sliced

300g arborio rice

Sprig of thyme

100ml white wine

1 vegetable stock cube

1 fish stock cube

500g hake, filleted, skinned and chopped into 4cm chunks

200g frozen petits pois

8 asparagus, cut into 4cm lengths

Small handful of parsley, finely chopped

Juice and zest of ½ lemon

Parmesan shavings

Salt and black pepper

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1. Preheat the oven to 200°C/Gas Mark 6.

2. Place the diced butternut squash on a baking tray and drizzle with the rapeseed oil. Sprinkle with the ground cumin and smoked paprika. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelised.

3. Meanwhile, fry the bacon in a large pan until crispy. Remove from the pan and set aside.

4. In the same pan, melt the butter or basil pesto butter over medium heat. Add the garlic, shallots, chilli, leek, and thyme. Cook until the vegetables are softened.

5. Add the arborio rice to the pan and stir to coat the grains with the butter and vegetables. Cook for 2 minutes, stirring constantly.

6. Pour in the white wine and cook until it has evaporated.

7. Dissolve the vegetable and fish stock cubes in 1.5 litres of boiling water. Gradually add the stock to the rice mixture, stirring constantly. Cook for 15-20 minutes, or until the rice is tender and creamy.

8. Add the hake, frozen petits pois, and asparagus to the pan. Cook for 4-5 minutes, or until the hake is cooked through and the vegetables are tender.

9. Stir in the parsley, lemon juice, and lemon zest. Season with salt and black pepper.

10. Serve the risotto topped with roasted butternut squash, crispy bacon, and parmesan shavings. Enjoy

See below for airfry/pressure cook version.

Modified for Instant Pot.

Airfry squash 200 deg c 15 min, put bacon ontop 13min. Put aside.

Saute shallots etc in butter, mix in rice.Deglaze using dry sherry (no wine). Add stock (tomato stock/½ fish stock cube. Pressure Cook 5 min, npr.

Mix in parsley/lemon/asparagus/peas. Add squash/bacon with hake on top . AIRFRY 180 180 deg C till fish cooked. Serve with parmesan.