Butternut squash and mushroom risotto

Serves 3

• Arborio rice
• 1/2 onion or 1 shallot
• 1/4 squash
• 500ml chicken stock
• 2 cloves garlic
• 1 punnet mushrooms
• 4 sticks asparagus

1. Dice the onion/shallot, put it in the pressure cooker with some olive oil and fry (lid off) until soft
2. While the aliums are softening, chop the squash into 1-inch chunks, skin off
3. Rice in the cooker, fry for a minute. Then a glug of white wine and scrape to deglaze the onion fond.
4. Pour over the stock, chuck in the squash. Lid on. Let it come up to pressure, then turn the heat down low and cook for 15 mins
5. Slice the mushrooms and chop the asparagus into inst-long pieces. Put it all in a frying pan
6. Add some water, cover, and steam until the mushrooms have shrunk to half their size
7. Dice the garlic
8. Once the mushrooms have shrunk, tip out the water. Make a well and melt a bunch of butter
9. Fry the garlic in the butter until fragrant but not brown
10. Mix the garlic into the mushrooms and asparagus, then fry for as long as you like
11. Grate a bunch of parmesan, or any other hard Italian cheese
12. Once the pressure cooker has been going for 15 mins, cool it and release the pressure
13. Chuck in the cheese and another nice chunk of butter. Mix it round. The squash should melt away to nothing at this point.
14. Plate the risotto and top with mushrooms and asparagus

With the leftovers you can make arrancini. I've done it a few times, but I don't think it's worth the hassle. Deep frying is a pain.