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Butternut squash & sage risotto

Butternut squash & sage risotto Recipe

Ingredients
  • 1kg butternut squash , peeled and cut into bite-size chunks
  • 3 tbsp olive oil
  • bunch sage , leaves picked, half roughly chopped, half left whole
  • 1l vegetable stock
  • 50g butter
  • 1 onion , finely chopped
  • 300g risotto rice (we used arborio)
  • 1 small glass white wine
  • 50g parmesan or vegetarian alternative, finely grated
Directions
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