Roast Squash Risotto

Serves

Autumn

Winter

Vegetarian

Preheat the oven to 200 degrees
Cut squash in half, de-seed, slice lengthways and then dice into 5cm chunks. Once prepped, put into roasting dish and add olive oil and salt. Put into the oven for 20 minutes or so until cooked through.
Peel and dice the onion, start frying it on a medium heat for 10 minutes
Peel and dice the garlic, add to the onion and cook altogether for a few minutes
Add the risotto rice, and stir until the rice starts to go a bit shiny
Add the white wine, and stir until it’s absorbed into the rice
Start adding the vegetable stock, roughly 250-300ml at a time, keep stirring it into the rice – it should take around 20 – 30 minutes for the rice to cook
Once the squash is roasted, remove from the oven and add most of it (but not all) directly into the risotto – stir it through
Take the risotto off the heat and then stir in all the flavoursome bits: grated Parmesan, lemon zest, lemon juice, wholegrain mustard, salt and pepper
Fry the sage leaves in olive oil or butter until they crisp up
Serve the risotto, add chunks of roast squash on top and crispy sage leaves, and enjoy!