Roasted Summer Squash Risotto

Preheat your oven to 200°C (180°C fan/gas 6). Cut the summer squash into bite-sized chunks and spread them across a roasting tin. Drizzle with 2 tbsp of olive oil, season generously with salt and pepper, and toss to combine. Roast for 25-30 minutes until the squash is tender and starting to turn golden brown.

While the squash is roasting, heat the remaining 1 tbsp of olive oil and half of the butter (25g) in a large frying pan or wide saucepan over medium-low heat. Once the butter has melted, add the finely chopped onion and sauté for 6-8 minutes until soft and translucent, but not browned.

Stir in the finely grated garlic and the picked thyme leaves. Cook for about 2 minutes until the aromatics are fragrant.

Add the Arborio rice to the pan and stir for 3 minutes to lightly toast the grains. Pour in the white wine and simmer for 4-5 minutes, stirring occasionally, until the liquid has been almost completely absorbed.

Begin adding the hot stock one ladleful at a time. Stir frequently and allow each addition to be absorbed before adding the next. When you add the final third of the stock, fold in most of the roasted squash (reserve a small handful for garnish). Continue cooking until the rice is tender and the stock is mostly absorbed. If the rice is not yet cooked through, add a splash of hot water.