A hearty choice for when your energy stores need replenishing
450g butternut squash
peeled and chopped
15g sage leaves
2 cloves garlic, crushed
150ml dry white wine
900ml hot vegetable stock
30ml olive oil
75g blue cheese, crumbled
Salt and ground black pepper
Pinch of grated nutmeg
Peel and deseed the squash and cut into small chunks. Cook with a little oil and the onion over a medium heat for six to eight minutes.
Chop three sage leaves finely, then add to the pan with the garlic and rice, stirring until the grains are coated in oil.
Pour in the wine and stir until it is absorbed. Add a couple of ladles of stock and keep stirring until absorbed. Repeat until all the stock is absorbed and the rice is tender, around 20 minutes.
Meanwhile, heat the oil in a small frying pan and add the whole sage leaves, a few at a time, cooking for 20 seconds until crisp. Drain on a piece of kitchen towel.
Stir the cheese, nutmeg and seasoning into the risotto, and then serve with the fried sage leaves on top.