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1
Heat the oven to 200 C (Gas Mark 6/400 F).
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2
Bring around a litre of water to a boil in a pot.
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3
Add the stock cubes and stir until the cubes have dissolved.
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4
Lay the cubes of butternut squash and the chopped sage on a baking tray, and coat them with the oil.
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5
Roast in the preheated oven for 30 minutes, or until the squash is soft.
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6
Meanwhile, melt half of the butter in a risotto pan or wok over medium heat.
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7
Add the onion into the melted butter.
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8
Gently saute the onion for 5 minutes.
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9
Add the remaining butter and once it has melted, add the rice and stir until rice is coated.
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10
After a few minutes of browning the rice, begin adding the stock a little at a time.
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11
You will only want to add more stock when the rice has absorbed the previous amount.
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12
Continue adding stock and allowing it to be absorbed.
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13
Continue until the rice is al dente (taste a bitit should have just a little crunch).
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14
You may need more or less than the litre of water suggested.
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15
When its done, remove the squash from the oven.
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16
Mash half of it a little with a fork, and mix it into the risotto, along with the grated cheese.
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17
Serve topped with the remaining chunks of roasted squash and sage.
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18
Recipe adapted from BBC Good Food.
