Butternut squash and sage risotto

Approx. 1.25 l chicken orvegetable stock
350 g (prepared weight) peeled, deseeded butternut squash or pumpkin
2 tbsp olive oil
1 large onion, chopped
1 clove garlic, crushed
350 g Arborio rice
12 small sage leaves, sliced
30 g butter
Salt and pepper
Parmesan cheese
Sage leaves to garnish

Put the stock into a pan and bring it to the boil, then lower the heat until it’s barely simmering. Cut the peeled squash into one-cm dice.

Heat the oil in a large wide pan and fry the onion until soft but not coloured. Add the garlic and fry for a minute more, then add the rice, stirring to ensure that it is coated with oil. Ladle in about a quarter of the stock and let it simmer until absorbed, stirring constantly. Add the butternut and sage together with another quarter of stock and continue to simmer and stir until the stock is absorbed. Keep adding a little more stock until the butternut is tender, the rice is cooked but still has a bit of ‘bite’ to it, and the mixture is creamy.

Stir in the butter and season to taste with salt and pepper, then serve in warm bowls with lots of Parmesan and garnish with sage leaves. (Serves four)