Butternut Risotto Q3

Preheat your oven to 220°C. Pick the sage leaves from their stalks and finely chop the leaves (discard the stalks). Mix the squash and the sage leaves together on a baking tray with a glug of oil and a pinch of salt and pepper. Roast on the top shelf of your oven until crispy, 25-30 mins.

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into ½cm pieces. Pour the water (amount specified in the ingredient list) into a large saucepan. Bring to the boil on medium-high heat and stir in the vegetable stock pot.

Heat half the butter and a glug of oil in another large saucepan on medium heat. Add the onion, stir well and cook until soft, 5 mins. Add the garlic, stir and cook for 1 minute more. Add the rice, stir and cook until slightly translucent, 2 mins. If you happen to have a splash of white wine, add half a glass to the pan. Let it bubble for 1 minute. If you don’t have any wine, don't worry - just move on to step 4.

Add a ladleful of the stock to the rice and stir. Once the rice has absorbed the stock, add another ladleful and continue to stir. Continue adding stock and stirring regularly, until all the stock has been absorbed by the rice. This should take 20-25 mins.