1. Cut the squash/pumpkin into small pieces. Peel, core, and chop the apple up and put in a pan with the squash. Add the water and bring to the boil and simmer for 15-20 minutes until the squash is very tender.

2. Drain, put back in pan and add half the butter. Mash roughly with a fork leaving the mixture without big lumps but chunky.

3. Heat the oil and remaining butter in a pan and fry the onion and garlic until the onion is soft. Tip in the rice and cook over a constant heat for 2 minutes, stirring continuously.

4. Add the wine and stir. When all the liquid has been absorbed add the stock a ladleful at a time (make sure the stock is hot too). Make sure all of the previous ladleful has been absorbed before you add the next.

5. When roughly two ladlefuls of stock are left, add the pumpkin and apple mixture with the penultimate ladle of stock.

6. Stir until creamy, grate the parmesan cheese in and serve immediately.