Ingredients

• 1 butternut squash
• 1 bunch of sage leaves (optional)
• 1 litre of vegetable stock
• 1 onion
• 200 grams of risotto rice (arborio)
• 1 small glass of white wine
• 50 grams of parmesan (optional)

Method

1. Pre-heat the oven to 200 degrees
2. Peel the butternut squash and chop into bite-sized chunks
3. Roughly chop the sage leaves
4. Scatter the butternut squash and sage leaves in a roasting tin with some olive oil
5. Roast for 30 minutes until brown and soft
6. In a separate pan, cook the onions on a low heat for 8-10 minutes until soft
7. Meanwhile, boil the kettle and prepare the stock
8. Add the rice to the onions and mix well
9. Stir continuously for a few minutes
10. Pour in the wine and simmer until completely evaporated
11. Add the stock a ladle at a time, stirring the rice over a low heat for 25-30 minutes
12. The rice should be al dente, the risotto should be creamy and slightly soupy
13. When the butternut squash is done, mash half into a puree and leave the other half as chunks
14. Once the risotto is almost done, stir through tbe butternut squash puree
15. Add the cheese, stir well, leave to rest for a few minutes
16. Serve the risotto, scattered with chunks of squash and more cheese to taste