Maple-Roasted Squash & Sage Risotto

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• Sea salt and black pepper
• 8 sage leaves
• 1.2 litres hot vegetable stock
• 320g arborio rice
• 1 shallot, finely diced
• 150ml dry white wine
• 60g unsalted butter
• 60g aged parmesan, grated

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Toss the squash with olive oil, maple and seasoning; spread on a tray and roast for 30 minutes until soft and caramelised at the edges. Mash half roughly, keep the rest whole.

2. 2

   Bring the stock to a gentle simmer. In a wide pan, fry 6 sage leaves in a little butter until crisp; set aside. Add the shallot and soften gently, then add the rice and stir until translucent at the edges.

3. 3

   Pour in the wine and stir until absorbed. Add the hot stock a ladle at a time, stirring, for about 18 minutes until the rice is creamy but still has a little bite. Fold through the mashed squash and half the whole pieces.

4. 4

   Beat in the butter and parmesan, rest for 2 minutes, then loosen with a splash more stock if needed. Spoon into warm bowls, top with the reserved squash and crisp sage, and serve at once.