Butternut Squash Risotto with Crispy Sage

Start by preparing your butternut squash. Peel it, remove the seeds, and cut it into 2cm pieces. Finely chop the brown onion and grate the Parmesan cheese. Set aside.

Prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water per person, stirring until dissolved. You will need 400ml of stock per person. Keep it warm over low heat.

In a large pan, heat half the olive oil over medium heat. Add the butternut squash pieces and cook, stirring occasionally, until they are golden and slightly softened, about 10 minutes. Remove the squash from the pan and set aside.

In the same pan, add the remaining olive oil and the butter. Once the butter has melted, add the chopped onion. Sauté until the onion is translucent and soft.

Add the risotto rice to the pan with the onion. Stir well to ensure each grain is coated in the oil and butter mixture. Cook for about 2 minutes until the edges of the rice become slightly translucent.

Start adding the warm vegetable stock one ladle at a time, stirring continuously. Allow each addition of stock to be almost fully absorbed by the rice before adding the next ladle. Continue this process until the rice is al dente and creamy, about 18-20 minutes.

Halfway through the cooking process of the risotto, return the butternut squash to the pan. Continue cooking the risotto, adding stock as needed, until both the rice and squash are tender.

While the risotto cooks, prepare the crispy sage. Heat a small amount of olive oil in a small pan over medium-high heat. Add the sage leaves and fry until crisp, about 30 seconds to 1 minute. Remove the sage leaves and drain them on a paper towel.

Once the risotto is done, remove it from the heat. Stir in the grated Parmesan cheese until well combined. Season with salt and pepper to taste.

Serve the butternut squash risotto hot, garnished with the crispy sage leaves. Optionally, you can add a bit more grated Parmesan cheese on top for extra flavor.