Serves 2

Prep all the veg: Peel the butternut and cut into 1cm cubes. Quarter the mushrooms. Peel and finely chop the onion. Peel and crush the garlic clove.

Heat 15g butter in a frying pan, fry the musrooms with a pinch of salt for a few minutes until all the juices are released and the mushrooms are browned. Set aside.

Heat the remaining 15g butter in a heavy-bottomed saucepan and fry the onion for 3 minutes until softened. Add the garlic and fry for another minute, then add 1 tablespoon of olive oil and the butternut cubes and sweat for 2 minutes, while stirring.

Add the rice and fry for another minute while stirring. Deglaze with the white wine and keep stirring.

Once the risotto rice has absorbed all the wine, gradually add the stock to the rice – a ladle at a time, stirring between each addition and only adding more liquid once all the liquid has been absorbed.

Once the risotto is done, season with pepper and stir through the fried mushrooms, parmesan and butter. Then add the tarragon and most of the ruccola. Season with pepper and serve immediately, topping each portion with a handful of more ruccola.