Ingredients

Method

• 500 g butternut, peeled and diced
• 5 cups hot vegetable stock
• fresh sage leaves
• 3 T olive oil
• 1 onion, chopped
• a pinch of salt
• 1 clove garlic, crushed
• 375 ml risotto rice
• 125 ml dry white wine (optional)
• 100 g soft goats milk cheese
• salt and black pepper
• 30 g butter, cut into pieces
• 84 ml grated Italian Parmesan
• crispy fried sage leaves, to serve

Method

Ingredients

Simmer the butternut in the stock with a sprig or two of sage, until tender. Strain.

Keep the butternut warm and the stock simmering gently.

Heat the oil in a large, wide, heavybottomed saucepan and gently fry the onion with a pinch of salt until soft, but not browned.

Add the garlic and rice, stirring constantly, until well coated.

Pour in a few ladles of hot stock and stir until the rice has absorbed the liquid.

Repeat, adding the wine (if using) towards the end, until the rice is tender, swollen and creamy, but not gritty.

Fold in the warm butternut and crumbled goat’s-milk cheese.

Check seasoning. It probably won’t need salt, but perhaps a good grinding of pepper. Add the bits of butter, cover tightly, and leave for a few minutes.

Serve immediately, topped with Parmesan and crispy fried sage leaves.