Cod, Asparagus and Butternut Squash Risotto

Back to one of my favorites, Risotto. The secret to creating great Risotto is heating the stock and adding a cup at at time so that it is absorbed little by little, whilst stirring and moving the whole time for about 20 minutes. This was a really tasty combination with the fish and asparagus just added a few minutes from the end so they are only lightly cooked. Topped off with cream and parmesan shavings - delicious.