Roasted squash, blue cheese & leek risotto with walnuts

Roasting squash enhances its natural sweetness. Stirring the rice for a couple of minutes before adding liquid opens the grains so they absorb the wine and stock. Leaving the risotto to stand at the end, stirring in the butter and cheese, is known as the ‘mantecura’ in Italian. Both techniques help to create a traditional creamy risotto. Everyone has their preference as to the texture of the dish, but most will agree it shouldn't be too dry or stiff. Finishing off with toasted walnut