150g/5oz butternut squash, peeled, deseeded and cut into roughly 3cm/1¼in chunks
3 carrots (around 300²µ/10½´Ç³ú), peeled and coarsely grated
1 celery stick, finely chopped
200g/7oz spinach leaves
300²µ/10½´Ç³ú risotto rice
1 tsp yeast extract
1 tsp flaked sea salt and freshly ground black pepper
½ tsp dried mixed herbs
50²µ/1¾´Ç³ú Parmesan cheese (or alternative vegetarian hard cheese), grated
150ml/5fl oz dry white wine