Ingredients

1 medium butternut squash
3 tbsp olive oil
1 onion, chopped
2-3 garlic cloves
1.5 litres vegetable stock
50g margarine
300-350g risotto rice (ideally Arborio)
Salt
1 small sweet potato (optional)
Bunch sage, roughly chopped (optional)
Soya Parmesan (optional)

Method

Peel the squash and scoop out the seeds with a spoon. Cut into pieces that are the same size, roughly 2cm.

Heat the margarine and the oil together in the large saucepan. Add chopped onions and garlic - cook for around 2-3 minutes.

Add the butternut squash (and sweet potato, if using) and cook for about 15 minutes in 500ml of stock. Add the rice and stir together.

Keep the rest of the stock hot in a saucepan next to the risotto. Add the stock ladle by ladle. Wait for one to be absorbed before you add anymore.

Stir everything together and keep adding the stock until the rice is creamy and cooked. If using, stir in the chopped sage and/or Parmesan, and add salt to taste.

Enjoy!