Butternut Squash Risotto

Ingredients

• 300g arborio rice
• 500g butternut squash, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 150ml white wine
• 1.2 litres hot vegetable stock
• 50g Parmesan, grated
• 2 tbsp butter
• 1 tbsp olive oil
• 8 sage leaves
• Salt and pepper

Method

1. 1

   Roast squash at 200°C for 25 min until golden.

2. 2

   Soften onion and garlic in oil 5 min.

3. 3

   Add rice, stir 1 min. Add wine, stir until absorbed.

4. 4

   Add stock ladle by ladle, stirring constantly, 20–25 min.

5. 5

   Stir in half the squash, butter, and Parmesan.

6. 6

   Top with remaining squash and crispy sage.