Pre-heat the oven to 200 degrees C
Peel the squash and cut in half, lengthways. Scrape out the seeds from the bulbous end and slice this part thinly.
Dice the rest of the squash into 1cm cubes
To make the squash puree, melt the butter in a saucepan and add the sliced squash. Gently cook for a few minutes, then add 150ml of the beer. Gently cook until the squash is very soft - this will take about 20 minutes.
When the squash is cooked, blend to a puree, adding salt and pepper to taste. Set aside to cool.
While the puree is cooking, place the cubed squash on baking tray, drizzle with olive oil and place in the pre-heated oven. Roast until tender - about 15 minutes.
For the risotto, bring the stock to a low simmer. In another pan, heat a tablespoon of olive oil and gently cook the onion, garlic and thyme until soft.
Add the rice and stir for a few minutes. Add the remaining beer and keep stirring the rice until almost all the liquid has been absorbed. Add some of the stock and stir continuously until most of the liquid has been absorbed.
Repeat this process until the rice is al dente (around 15 minutes)
About 2 minutes before the rice is ready, stir in the squash puree and crumble the goat's cheese
Meanwhile, re-heat the squash cubes and add the parmesan to the risotto.
To serve, garnish the risotto with the squash cubes and some shaved parmesan.
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