Hedgehog Fungus and Squash Risotto

200 g hedgehog fungus
1 small orange squash/pumpkin ( from Riverford Veggie Box)
6 cloves of garlic
3 cups of arborio rice
knob of butter
Fresh Thyme
Olive Oil

1. slice squash and roast with garlic , olive oil thyme and pine nuts at 180deg for about 20 mins
2.chop hedgehog fungus into cubes pour over a pint of hot water leave to soak
3.Once the squash is soft and cooked
4. take out three garlic cloves from oven tray, chop garlic fry in olive oil, toss in the arborio rice , coat rish in oil mash in a few pieces of squash to give an organgey colour.
5. add the mushrooms slowly add the water from the mushroom ( this will act as a flavoursome stock)
6. chop squash into cubes... once the all the water is absorbed and rice is cooked ( though I like it with some bite) stir in squash and a tsp of butter.
7.sprinkle over fresh thyme and serve