Butternut squash & sage risotto

Ingredients

• Squash

  Winter, butternut, raw

  600g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Vegetable stock pot

  Knorr

  1 serving or 28g

• white wine stock pot

  Tesco

  1 pot or 100g

• Onions

  Raw

  1 medium or 110g

• Parmesan cheese

  Shredded

  25g

• White rice

  Long-grain, regular, raw, enriched

  180g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Heat the oven to 220C/200C fan/gas 7. Toss the squash with oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
2. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, fry the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
3. Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
4. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.