Roasted Butternut Squash & Sage Risotto

STEP 1

Pre-heat the oven to 170°C. Add the butter to a medium, deep non-stick frying pan and melt over a medium-high heat. Once the butter is golden add the shallots and fry for 5-8 minutes until golden.

STEP 2

Whilst the onions cook, roughly chop 10g fresh sage, peel and crush 2 garlic cloves, peel and chop your butternut squash into 1cm cubes.

STEP 3

Once the shallots are golden, stir in the rice, and add the squash, sage and garlic. Continue to fry for another 1-2 minutes.

STEP 4

Next add 200ml of dry white wine to the pan and bring the mixture up to a simmer, allow this to reduce for 2-3 minutes (until the wine has reduced by half). Add the stock and continue to simmer.

STEP 5

Pour the mixture into an ovenproof dish and bake, uncovered, in the oven for 40-45 minutes. Stir in the cheese for the last 5 minutes. Serve, sprinkled with the remaining sage and extra cheese for garnish.