Before you make the risotto, heat oven
to 220C/fan 200C/gas 7. Toss the squash
in 1 tbsp oil together with the chopped sage.
Scatter into a shallow roasting tin and roast
for 30 mins until it is brown and soft.
While the squash is roasting, prepare
the risotto. Bring the stock to the boil and keep on a
low simmer. In a separate pan, melt half the
butter over a medium heat. Stir in the onions
and sweat gently for 8-10 mins until soft but
not coloured, stirring occasionally. Stir the
rice into the onions until completely coated
in the butter, then stir continuously until the
rice is shiny and the edges of the grain start
to look transparent.
Pour in the wine and simmer until totally
evaporated. Add the stock, a ladleful at
a time and stirring the rice over a low heat
for 25-30 mins, until the rice is cooked al
dente (with a slightly firm, starchy bite in the
middle). The risotto should be creamy and
slightly soupy. When you draw a wooden
spoon through it, there should be a wake
that holds for a few moments but not longer.
same time, gently fry the whole sage
leaves in a little olive oil until crisp, then
set aside on kitchen paper. When the
squash is cooked, mash half of it to a
rough purée and leave half whole. When
the risotto is just done, stir though the
purée, then add the cheese and butter
and leave to rest for a few mins. Serve the
risotto scattered with the whole chunks of
squash and the crisp sage leaves.