Squash risotto

Method

1. Preheat the oven to 190°C/fan 170°C/gas 5. Tip the squash and sweet potato into a roasting tin, drizzle with olive oil and toss with chilli flakes and seasoning. Roast for 20 minutes, until golden and tender.
2. Meanwhile, heat 1 tbsp olive oil and a knob of butter in a large pan and gently fry the shallots for 5 minutes, until softened. Stir through the risotto rice and mix well with the shallots and butter. Gradually add hot vegetable stock, a ladleful at a time, bubbling and stirring well with each addition until all the stock has been absorbed and the rice is tender (about 20 minutes).
3. Stir through a knob of butter and the Parmesan. Season, then stir through the warm roasted squash and some baby spinach leaves to wilt. Serve immediately.