This is a super supper when the nights are getting darker and you crave something warm and comforting but you don’t want to spend an age in the kitchen.

1 Heat the oil in a flat bottomed paella type pan and sweat the onion and celery until they start to soften, then add the butternut squash and the rice and toss to coat in the oil and juices.

2 Add the stock, bring the mixture to the boil, turn the heat to medium/low, cover with a tight fitting lid (use foil if you don’t have a lid) and allow the risotto to simmer for 16 minutes.

3 Add the spinach and mix to combine then cook for a further 4 minutes or until the rice and vegetables are cooked.

4 Stir in the pesto sauce, season if needed with salt and pepper and serve scattered with the toasted cashews.