Heat 1/2 the butter in a wide based deep-sided frying pan and cook the onion in garlic until softened. Add the rice and stir well until it is coated in the buttery juices. Season. Gradually add a little of the hot stock, allowing the rice to absorb it before adding more. Keep adding the stock gradually, shaking the pan frequently. This helps to keep the rice whole rather than breaking up the grains. Meanwhile, heat the olive oil in a separate frying pan and add the squash. Season and fry briskly over a high heat just to colour the pieces golden. Add squash to the risotto and continue cooking for about another 12 minutes until the rice is still chewy but almost cooked. Add the rocket, watercress and pine kernals and turn them into the risotto until just wilted. Season to taste, stir in the extra butter in flakes, and then serve immediately topped with the shavings of parmesan. Per serving: 875 Calories (kcal); 23g Total Fat; (24% calories from fat); 15g Protein; 148g Carbohydrate; 62mg Cholesterol; 52mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.