Butternut Squash, Prawn & Calamari Risotto

Butternut Squash
Prawns
Squid (also known as Calamari)
Rice Arborio
Canned Cherry Tomatos
White Onion
Butter
Olive Oil
Salt & Pepper (to season)
Shot of Brandy
Shot of White Wine
Dash of Cream
Sprinkle of Parsley

This creamy risotto is sure to impress anyone!

Serving for Two

1. First of all, get a pot big enough to cook the rice in. Obviously the amount of rice depends on how many people you are, but a mug of uncooked risotto is enough for two people as a rough guideline. Put half an onion with some olive oil in the pot at full heat. The big piece of onion will later be taken out, if you cut the onion into smaller pieces they will break down and it will be impossible to fish them out again. 
2. When the onion starts to fry, add the rice. Stir for a minute or so, and when it's dried up, add a shot of white wine (whichever wine you like) and keep stirring. 
3. Then add water (possibly hot already from a kettle) and let boil on a slightly lower heat. Keep adding small amounts of water until the rice is al-dente. Before taking the pot of the heat, remove the large onion.
4. Put the pot aside and let the rice settle. As the rice is a little hard, it will soften in the heat and therefore be perfectly cooked for later.
5. Get a new pan ( which will later be big enough for the sauce and rice to mix) and put a chunk of butter along side the other half of the onion which has been finely chopped.
6. After the butter is a little melted, add the butternut squash. The vegetable is quite hard but if you cut it in half then it's easier to 'peel' the skin off. The best way to take away the skin is with a small knife, but be careful of your fingers! Once the outer skin has been taken off, cut the vegetable into 2cmx2cm size cubes. For two people, half the butternut squash is plenty.
7. After a few moments of the butternut squash sizzling, add a handful of prawns (again this is for two).
8. Add in the shot of Brandy. If you have an electric hob then nothing will occur, it will just smell quite strongly of the alcohol, but if you have a gas hob then the alcohol will flame, perfect for a little showing off! 
9. Let the Brandy evaporate and add 3 or 4 tablespoons of the canned cherry tomatoes. Especially add the sauce to avoid having to add too much water later on for the food to cook. Add a pinch of salt, pepper and perhaps chilli to season.
10. Then add finely cut Calamari. Squid doesn't take to long to cook, and if over cooked, becomes very chewy. This is why it's not necessary to add it until now. 
11. You can now lower the heat a little and let the ingredients simmer. If the sauce dries out before the butternut squash is ready, just add a little water. As long as you don't flood the pan, the taste won't be affected. When the rice is later added, it needs to be quite runny so that it merges well together, so don't let the sauce evaporate too much. 
12. When everything is cooked, add the rice from earlier into the pan. Then add the dash of cream and mix throughly together. Leave the heat on for a moment and let all the ingredients befriend.
13. When you have served up the creamy risotto, sprinkle chopped parsley for decoration and flavour. 

Enjoy!