Autumn comfort food...

Ingredients - serves 4

medium sized butternut squash olive oil salt, pepper 350g arborio rice 1 small onion, finely chopped 2 cloves garlic, crushed, finely chopped 50g butter 1 glass white wine 1 ltr vegetable stock/bouillon 50g grated parmesan 16 fresh sage leaves

Method

Pre heat the oven to 220°C
Peel, seed and dice the butternut squash, toss in olive oil, season lightly and roast for 10-15 minutes until tender and colouring around the edges. Reserve.

Have your stock piping hot and ready. Melt the butter in a large sauté pan and sweat the garlic and onion to translucent. Season and add the arborio, turning in the butter to coat. Now turn up the heat and add the white wine and as soon as the rice absorbs it add half of the stock. When this too has absorbed add more stock, sage and diced butternut squash. Continue to add the stock, stirring occasionally, until all has been added and the rice is cooked. Fold in half of the grated parmesan and divide between warmed bowls. Scatter with more cheese.