Butternut squash and sage risotto

Ingredients

• 1½ cups arborio rice
• 1 small butternut squash
• 1 yellow onion
• 2 cloves garlic
• 1 bunch fresh sage
• 6 cups vegetable broth
• 3 oz parmesan
• 2 tbsp butter
• 2 tbsp olive oil

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Method

1. Heat oven to 425°F. Roast the cubed squash with oil and salt for 25 minutes.
2. Soften the onion and garlic in a little oil, then toast the rice 1 minute.
3. Add warm broth a ladle at a time, stirring, for about 20 minutes until creamy.
4. Fold in the squash, butter and parmesan. Fry the sage leaves in the remaining oil until crisp and scatter over.

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