Sage and Butternut Squash Risotto

Chop three quarters of the squash into roughly 2cm chunks and shred the sage leaves (discarding the stalk). Mix the squash and the sage leaves together with ½ tbsp of olive oil and a good pinch of salt and pepper. Put them on a baking tray on the top shelf of the oven for 25 mins, or until they’re crispy.

Place the flat side of a large knife on top of the garlic clove and press down firmly. The skin will come off easily. Chop your garlic really finely, peel the onion and chop the onion as small as possible. Finally, boil 600ml of water with the stock pot.

Mix the garlic, onion, 1 tbsp of olive oil and 1 tbsp of the butter in a frying pan on medium heat. After five mins, the ingredients should be soft (not browned off). Add the rice with ¼ tsp of salt and pepper and continue to cook for 2 mins.

If you happen to have a splash of white wine, then after two mins, or once the rice has a little bit of translucency around the edges, add half a glass to the pan. Bubble it away for a minute. If you don’t have any wine then not to worry - just skip straight to step 6.

Add ½ cup of your stock into the rice. Stir it with long, massaging motions using a wooden spoon, until the stock has almost disappeared. Repeat this process until all the stock has been used (which should take just under 20 mins).

Taste the rice (be careful it’s hot!). It should be soft, yet with a slight firmness in the centre. If not, add ½ cup of water and cook it for a little longer. Grate in three quarters of your cheese and add in a bit more butter (if you’re feeling decadent!). Stir everything together.