Butternut squash risotto with crispy sage and pancetta

Heat the oven to 200C, gas 6. Tip the squash and onion onto a baking tray, toss in 2tbsp oil to coat the veg and bake for 20 mins until softened.

Meanwhile, heat the remaining oil in a large, heavy-based pan, then stir in the risotto rice and cook for 1 min until coated. Add the wine and cook, stirring, until it is absorbed.

Next, start adding thehot stock a ladleful at a time, stirring frequently, only adding more once the liquid has been absorbed by the rice, about 15 mins.

Divide the risotto between 6 plates and top each with 2 pieces of crisp pancetta and 2 sage leaves to serve.

Tip the roasted vegetables into a food processor and whizz to a smooth paste, adding a little milk if needed. Stir this through the rice and season to taste.