4 artichoke hearts in brine (rinsed) cut into quarters
3 tbsp parsley, finely chopped
3 tbsp basil, cut into fine strips
Preheat oven to 180C/ 350F/Gas 4. Heat stock in a saucepan until boiling, then reduce heat and keep on a low simmer.
Cut the squashes in half, remove seeds and drizzle with olive oil. Roast in the oven for approximately 30 minutes.
Combine shallots, tomatoes, paprika and 30ml of the stock in a small saucepan and cook gently until soft and all the liquid has been absorbed, then transfer mixture to a large frying pan and stir in the rice.
Pour in the wine and stir until it has been absorbed, then add the smoked garlic.
Start to add the stock using a large ladle. Cook gently, stirring regularly and making sure all the liquid has been absorbed before adding the next ladle full. This should take 25 – 30 minutes.
Once the rice is tender add the last ladle of stock as well as the lemon zest, artichokes and herbs. Season to taste.
Place each squash half on a serving plate and fill with a portion of risotto. Serve with the steamed asparagus and dressing.