Emily worked as a waitress at The Chalice when it was open in Bury and was so enthused by the cooking that she now makes home made food every day. Here is her favourite autumn recipe.

Autumn Butternut Squash and Pancetta Risotto

1 Butternut Squash

 1 Onion

  Knob of butter

  300g of Pancetta

 200ml of White Wine

 Stock cube or fresh stock

 300g of Risotto rice

150g of spinach

  Pine nuts and Parmesan to serve

How to do it

Cut Butternut Squash in half and remove seeds and pulp. Roast on tray until soft with crushed garlic and drizzle with oil. This should take around 30 to 40 mins depending on the size. Dice one large onion, add to heavy bottom pan and sauté with a large knob of butter. In a frying pan, fry pancetta until crisp and brown, add the onion and risotto rice and fry rice for 2 minutes, add white wine and stir until it is absorbed.

Make a litre of stock, keep this simmering in a small saucepan, and add a ladle full at a time to the risotto. Stir until it is absorbed then add a further ladle full. Keep adding more stock, a ladle at a time, until the rice is soft, it may take a little more or a little less depending on the brand of risotto rice. Once the rice is soft add spinach leaves and spoon the butternut squash out of its skin in to the risotto. Stir until spinach is wilted and the squash is mixed in.

Serve with pine nuts sprinkled on top and shavings of delicious parmesan.