Butternut Squash Risotto with Toasted Walnuts

• 100 ml olive oil
• 2 shallots, peeled and finely chopped
• 300 g

To make the risotto base, heat the olive oil in a saucepan and sweat the shallots for 5 minutes to soften, without colouring. Add the rice and cook, stirring, for a minute. Pour in 700 ml of the stock and bring to a simmer. Cook for about 8 minutes, then drain the rice and spread out on a plate to