1 large butternut squash, 2 garlic cloves, 2 tbsp olive oil, handful of sage leaves, sea salt and ground black pepper, butter, 1 large onion, 400g risotto rice, 2 glasses white wine, 1 ltr stock, grated parmesan, 75g pinenuts
Heat oven to 200C. Chop squash into wedges, remove seeds and place in baking tray. Mix chopped garlic, chopped sage leaves, olive oil, salt and pepper and rub miture over squash. Roast for 40-45 mins until softened. When cool scrape flesh from the skin and mash in a bowl leaving it fairly chunky. Add any left over juices from baking tray.
Gently heat olive oil and butter in deep pan and fry onion. Add risotto rice and stir to coat in the buttery liquid. Then gradually add in wine and stock stirring continuously over a gentle heat. It should take 15-20 mins for the rice to be cooked but not too soft. At this point remove from the heat and add in the squash, parmesan, butter and seasoning and mix. Leave covered for a couple of mins and meanwhile gently fry the pinenuts in a pan – they should be slightly browned but do watch as they suddenly go! Serve risotto in warmed bowls scattered with pinenuts and parmesan.