Butternut squash risotto

1. Heat the stock and keep on hand.

2. In a separate pan, cook the butternut squash in some olive oil, with a pinch of paprika, until it's lightly coloured.

3. Add the rice to the butternut squash, keep stirring it.
After a minute, add a ladle of hot stock.

4. Simmer the rice, keep adding the stock once it's been absorbed, stirring all the time.

5. keep adding stock until the rice is soft but with a slight bite, season to taste.

6. Remove from the heat and add a knob of butter and stir well, then cover and let it stand for a minute.