Begin with the roasted vegetables. Dice the squash, red pepper and red onion and toss in olive oil, garlic, chilli, herbs and lemon zest. Place on baking tray and roast in a hot oven for around 20 minutes.
Next begin the risotto. Dice the onion and garlic and sweat in olive oil. When translucent add the Arborio and coat with oil. Add the wine and cook out the alcohol then start adding stock little by little, massaging the rice as you go.
Whilst the rice is cooking, slice up all the mushrooms and toss with olive oil, garlic, rosemary. Red chilli and thyme. When the risotto is nearly ready sauté until golden brown
When the rice is cooked finish the risotto with the crème fraîche, fromage frais, truffle oil and lemon. Rest for 2 minutes.
To plate up give a generous amount of risotto, top with the roasted mushrooms and roasted veg and then finish with red chard leaves, Parmesan shavings and a drizzle of truffle oil.