Peel the butternut squash and cut the top half into 1cm cubes. (keeping all the trimming for later). Cut the bottom of the butternut squash into 4 x 1cm rings and remove the seeds. Roast both the rings and cubes in the oven (180 0c) until soft with some olive oil, salt and pepper. Meanwhile, in a saucepan sweat the diced onion and leek with a little olive oil. Add the risotto rice and saffron, season. Add the ‘Black Cow’ vodka, then add the vegetable cube and slowly add the boiling water a small amount at a time until the risotto is just cooked. (Approx 20 minutes). Add the roasted butternut squash and stir. Remove from the heat and slowly stir in the mascarpone and season to taste.

To Serve

Place a butternut squash ring at the middle of each plate and fill each ring with the risotto, Dice the mozzarella ball into small pieces and sprinkle over the top, allow it to melt for a few minutes before serving.