Roasted Butternut Squash & Sage Risotto

Prep time less than 30 mins.
Cooking time 1-2 hours.
Serves 4.

Ingredients
1 lge butternut squash
2 garlic cloves, peeled
2tbsp olive oil, plus extra for drizzling
about 15 sage leaves, chopped
salt & pepper
3 knobs butter
1 lge onion, chopped
400g risotto rice
2 glasses of white wine – I use dry Martini because its herby flavour is much better
1 litre stock – chicken or veg
good handful grated parmesan, plus extra to serve
75g pine nuts, dry roasted in a dry frying pan to serve.

If you want to be very posh try frying some sage leaves to garnish it with.
I’ve also added a few chilli flakes at the end. 
With any leftovers I make risotto balls, for that all I do is add more cheese, any sort; mozzarella, cheddar, anything. Make small balls of rice, roll in flour & egg & deep fry. They’re gorgeous too. 

Method

1. Preheat oven 200C/400F/gas 6.
2. Peel the squash & chop it into chunks, mix with pounded garlic, a generous glug of oil, ½ the sage leaves, salt & pepper, rubbing well into the squash. Roast for 20-25mins.
3. Once cooked allow squash to cool slightly, then lightly mash it, scraping the sticky juices together. Keep it all warm in a bowl until ready to add to the risotto.
4. Heat the oil & one knob of butter in a deep, heavy based frying pan. Gently fry the onion until softened but not coloured. Add the rice & stir for about 1 minute making sure all the grains are coated. Add the wine & stir continuously until it has cooked into the rice.
5. Add a good ladle of stock & remaining sage leaves, season at this stage. (I have the stock in a separate pan on the stove just simmering.) Turn the heat down under the risotto so the stock just simmers. Keep adding ladles as it cooks into the rice, stirring continuously. After about 15-20 minutes the rice should have absorbed most of the stock & the rice should be soft, but have a bit of bite to it. The texture should be thick & creamy. Add extra stock if needed.
6. Remove the pan from the heat & gently add the roasted squash, parmesan, remaining butter & adjust seasoning if necessary. Cover with a lid for a couple of minutes while you dry fry the pine nuts, take care as they burn easily. (this makes it more creamy.)
7. To serve put in bowls topped with nuts & more Parmesan.