Butternut squash and sage risotto

Instructions

• 1

  Heat the oven to 220C/fan 200C/gas 7.Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft
• 2

  While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat 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 he grain start to look transparent.
• 3

  Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25 - 30 mins, until the rice is cooked al dente. The risotto should be creamy and slightly soupy.
• 4

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