A warming butternut squash and goats cheese risotto for cold evenings!
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Fry the diced onion until softened in a large saucepan. Add the garlic and 30 seconds later the rice. Stir and add the white wine (or a little stock). Begin to add one ladle of stock at a time and stir until dissolved by the rice before adding another.
After 10 minutes add your thyme and sage and salt, pepper to taste. Now add the squash and continue adding stock until finished approx 5 mins.
Just before serving stir through small chunks of goats cheese and allow to melt into the mixture. Serve and eat immediately with some crusty bread.