Truffle & Mushroom Risotto

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5-6 minutes. Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

Add the water, squash and the crumbled vegetable stock (2 cubes for 2 people / 4 cubes for 4 people) into the frying pan with the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.

While the risotto is baking, finely chop the parsley and pecans. In a medium bowl, combine the balsamic vinegar, honey, a small drizzle of olive oil and a pinch of salt and pepper. Thinly slice the pear (see ingredients list). Add 1/2 the baby spinach leaves and pear to the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

When the risotto is done, stir through the grated Parmesan cheese, remaining butter and remaining spinach, until the spinach has wilted. Stir through a splash of water if the risotto looks dry. Season to taste with salt and pepper.