Butternut squash, sage & feta risotto

1. Heat 1 tbsp of olive oil in a sauté pan over a medium heat, add 16 sage leaves (in batches) and fry for 1 minute, or until crisp. Remove with a slotted spoon, drain on kitchen paper and set aside.

2. Add the squash to the pan, season well and fry for 10 minutes, stirring frequently, or until softened and turning golden. Remove with a slotted spoon and set aside.

3. Add the onion and celery to the pan with the remaining olive oil, season and fry for 3-4 minutes. Add the garlic and 1 tbsp chopped fresh sage leaves and fry for 1 minute. Tip in the risotto rice and stir to coat in the oil. Pour in the white wine and bubble over a high heat for 2-3 minutes.

4. Add the cooked squash, then gradually add the hot stock, one ladleful at a time, stirring well between each addition. Once the rice has absorbed the stock, add another ladleful and continue until all the stock has been used and the rice is just tender but still retaining a little bite. Add a little more stock if you think it needs it – it shouldn’t be too heavy and sticky.

5. Stir in half of the hard cheese and season to taste. Divide among 4 bowls, scatter with the crumbled feta, the crispy sage leaves and the remaining grated hard cheese before serving.