Winter Squash Risotto with Dorstone & Spenwood

This recipe is the perfect winter warmer, with filling winter squash and rich creamy goat's cheese. Though risotto takes a bit of effort to make, you'll more than work up an appetite cooking.

This recipe makes enough for 4-6 people. 

Ingredients-

1 Dorstone.
70g Spenwood, grated.
1.5kg squash - cut ready to roast. We used some in season butternut squash and white squash with a nutty mellow flavour.
300g Arborio rice.
1.5l Vegetable stock.
3 tbsp olive oil.
Handful of rosemary and thyme - fresh or dried.
50g butter.
1 white onion finely chopped.
1tsp pureed garlic.
Salt & Pepper to season.

Method- 

1. Preheat the oven to 200C.   Peel and slice the squash, and arrange on a tray to roast, lightly oil and season, adding some of the rosemary and thyme. Leave in the oven for around 30 minutes, or until soft and browned. 
2. Starting the risotto, bring your stock to the boil and then leave to gently simmer. In a separate pan, gently sauté the onions in butter on a low heat until they are soft but not browned.
3. Pour the rice in with the onions, and stir continuously until the butter covers the rice, and grains are glossy with transparent edges. 
4. Now add your stock, a small amount at a time, making sure to incorporate the liquid before adding more. Stir continuously on a medium heat until all the stock has been added, which should take around 25-30 minutes. Your rice should be creamy and starchy with a slight bite.
5. Once your squash is cooked, take half and mash into a rough puree, then add this into the risotto and stir to incorporate. Once added, crumble in half the Dorstone and stir through before mixing in the grated Spenwood. Season to taste with salt and pepper. 
6. Serve with slices of the roasted squash on top, and crumbled Dorstone.