Butternut Squash Risotto with Crispy Sage

Start by preheating the oven to 180°C and putting the vegetable stock into a pan of water and bringing to a simmer.

Prepare the sage; pick the leaves and divide into two sections. Roughly chop one half and leave the remaining sage whole.

In a bowl, toss the butternut squash in 1 tablespoon of olive oil together with the chopped sage.

Scatter the squash into a shallow roasting tin, lightly season with salt and pepper and roast for 15-20 minutes, or until the squash is soft and browned.

Finely dice the brown onion.

In a another pan, melt half of the butter over medium heat.

Stir in the onions and sweat gently for 3-4 minutes, until soft but not coloured. Make sure to stir occasionally.

Stir the risotto 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.

Add the vegetable stock one ladleful at a time adding another as it becomes absorbed, ensuring to stir the rice occasionally, for about 20-25 minutes. The rice should be cooked al dente.

Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on paper towel.

Now the squash is cooked, mash half of it to a rough puree and leave the other half whole.

Now the risotto is cooked it should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.

Stir the butternut squash puree into the risotto, then add the Parmesan and remaining butter and leave to rest for a few minutes.

Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves. Enjoy!