Butternut Squash and Sage Risotto

Preheat oven to 180ºC (355ºF).

Cut butternut squash flesh into small cubes and place on a baking tray. Roast for 30–40 minutes until tender.

In a large pan, heat some olive oil over medium heat. Add onion, garlic and sage. Cook for 5 minutes.

Stir in rice. Add white wine (if using) and cook until absorbed. Add vegetable stock one ladleful at a time, waiting for the liquid to be fully absorbed before adding the next ladleful. Note this process can take about 30 minutes.

Stir in butternut squash pieces, lemon juice and season with salt and pepper.