Roasted Butternut & Sage Risotto

• 200 g butternut squash, cubed
• 80 g arborio rice
• 350 ml hot vegetable stock
• 4 sage leaves
• 15 g parmesan, grated
• 0.5 onion, finely diced

Directions

1. 1Roast the butternut squash cubes with a little oil at 200°C (180°C fan) for 25 minutes, until caramelised at the edges.
2. 2Soften the onion over medium heat for 5 minutes, add the arborio rice and toast for 1 minute.
3. 3Add the hot stock a ladle at a time, stirring, for about 18 minutes until the rice is creamy but still has bite.
4. 4Fry the sage leaves for 30 seconds until crisp, fold the squash and parmesan through the risotto and top with the sage.