1 medium onion, finely sliced

70g pack pancetta cubes


350g (12oz) peeled butternut squash, cut into 2cm (3⁄4in) pieces

250g (9oz) Arborio risotto rice


2 garlic cloves, finely chopped


1.6 litres (23⁄4 pint) hot chicken stock


Handful fresh parsley, chopped

1. Put the onion, pancetta, squash, rice and garlic into the ActiFry and cook for 5min (no need to add extra oil as the pancetta will release oil).

2. Stir in 1 litre (13⁄4 pint) of the stock and cook for 40min (by this time the rice should have absorbed most of the liquid). Add the mascarpone, remaining 600ml (1 pint) stock and some seasoning and cook for a further 20min.

3. Leave to stand for 3 minutes, then check the seasoning (add a little more water if the risotto is too thick for your liking). Stir through the parsley and serve.

Ingredients do not show mascarpone Left by: Joan Golding (11 Nov 2016)