Roasted Butternut Squash and Sage Risotto

Heat the oven to 200 C (Gas Mark 6/400 F).

Bring around a litre of water to a boil in a pot. Add the stock cubes and stir until the cubes have dissolved.

Lay the cubes of butternut squash and the chopped sage on a baking tray, and coat them with the oil. Roast in the preheated oven for 30 minutes, or until the squash is soft.

Meanwhile, melt half of the butter in a risotto pan or wok over medium heat. Add the onion into the melted butter. Gently saute the onion for 5 minutes.

Add the remaining butter and once it has melted, add the rice and stir until rice is coated.

After a few minutes of browning the rice, begin adding the stock a little at a time. You will only want to add more stock when the rice has absorbed the previous amount. Continue adding stock and allowing it to be absorbed. Continue until the rice is al dente (taste a bit—it should have just a little crunch). You may need more or less than the litre of water suggested.

When it’s done, remove the squash from the oven. Mash half of it a little with a fork, and mix it into the risotto, along with the grated cheese. Serve topped with the remaining chunks of roasted squash and sage.

Recipe adapted from BBC Good Food.