500gm Butternut squash, peeled and cut into bite-size chunks

1 ½ tbsp Olive Oil

½ packet of Sage, leaves picked, half chopped and half left whole

750ml Vegetable or Chicken Stock (try to use a low salt variety)

25gm Butter

½ Onion, finely chopped

150gm Risotto rice

70ml White Wine

25gm Parmesan, grated

 

Before you make the risotto, heat oven to 220°C

 

Toss the squash in 1 tbsp oil together with the chopped sage and a sprinkle of salt. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.  While the squash is roasting, prepare the risotto.

 

Boil the kettle and mix the stock cubes in a jug.  In a large frying pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8 -10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

 

Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low-medium heat for 25 - 30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.  Season with the first ladle of stock with salt, then check the seasoning once you are dome cooking.

 

At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole.

 

When the risotto is just done, stir through the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.