Butternut squash & sage risotto

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• Butternut squashPeeled, cut into bite-size chunks1 kg
• Olive oil3 tbsp
• SageHalf chopped, half whole
• Vegetable stock½ L
• Butter50 g
• OnionFinely chopped1
• Risotto rice (such as Arborio)300 g
• White wine (small glass)1
• Parmesan (or vegetarian hard cheese)Finely grated50 g

1. 1

   Heat the oven to 220°C (200°C fan). Turn the squash chunks in 1 tbsp of the olive oil with half of the chopped sage, then roast them in a single layer on a shallow tray for 30 mins, until browned and tender.

2. 2

   Meanwhile, heat the stock until it boils, then lower the heat so it barely simmers. Melt half of the butter in a second pan over a medium heat, add the onion and soften it gently for 8-10 mins, stirring from time to time, without letting it colour.

3. 3

   Add the rice and stir until each grain is coated in butter, then keep stirring until it turns glossy and the edges of the grains look translucent.

4. 4

   Pour in the wine and let it bubble away completely. Ladle in the stock one ladleful at a time, stirring over a low heat throughout. After 25-30 mins the rice should be al dente (tender with a slightly firm, starchy centre) and the risotto creamy but a little loose.

5. 5

   While the risotto cooks, fry the whole sage leaves until crisp in a splash of olive oil, then transfer them to kitchen paper.

6. 6

   Crush half of the roasted squash into a coarse purée and keep the other half in chunks. Once the risotto is just cooked, fold in the purée, followed by the cheese and the remaining butter, then leave it to stand for a few mins. Serve topped with the squash chunks and crisp sage.