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1
Heat the oven to 200C/180C fan/gas 6.
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2
Put the squash into a non-stick roasting tin, tear over half of the sage leaves then toss with 1 tbsp oil and some salt and pepper.
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3
Roast for 25 minutes until golden and tender.
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4
With 10 minutes to go, add the pine nuts to one end of the tin.
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5
Melt 25g/1oz of the butter with the remaining oil in a large pan.
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6
Add the leeks and garlic plus some salt and pepper, then soften for 5 minutes.
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7
Stir in the rice, cook for 1 minute, then splash in the wine and boil until it has almost all disappeared.
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8
Keep the pan over a medium heat and stir in 250ml/9fl oz of the stock.
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9
Simmer, stirring occasionally, until the stock has been absorbed into the rice.
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10
Repeat three more times until the rice is creamy and tender.
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11
This normally takes about 20 minutes.
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12
Take the pan from the heat.
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13
Stir in a few finely shredded sage leaves, the roasted squash, remaining butter, lemon zest, a squeeze of lemon juice and 50g/2oz cheese.
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14
Cover the pan then let the risotto relax for a few minutes.
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15
The rice should now be loose and creamy - if yours has thickened up, stir in a splash more stock.
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16
Season to taste with salt and pepper then scoop into bowls and scatter with the rest of the cheese and the pine nuts.
