Squash and wild mushroom is a favourite combination for risotto in Tuscany combining the earthiness of porcini with the sweetness of pumpkin. There it would be eaten on its own with sweet butter and grated Parmesan, usually as a 'primo' or starter but we enjoy it as a main course with sausages, cavolo nero or a beautiful T-bone steak alla Fioretina. For vegetarians we recommend combining this risotto with the following. This product is vegan-suitable but is more delicious with the addition of vegan butter and cheese. Roasted carrots & parsnips Roasted butternut Chestnut and lentil stew Sauteed mushrooms & garlic Smoked tofu Hob cooking: Empty the contents of the tub into a saucepan with 550ml cold water and bring slowly to a fast simmer. No need to boil. Stir then turn the heat down to a low simmer and let your risotto bubble away for 15 minutes, uncovered, stirring once or twice. After 15 minutes check and see how much liquid is left in the pan. If it's a lot, keep simmering. If there's only a little liquid turn off the heat. You want just a little liquid left in there and the risotto to be gently creamy while the rice still has a little bit of 'bite' and isn't soggy. At this point you can add butter and cheese (or veggie/vegan alternatives). Either way let the risotto rest a couple of minutes before serving.