Butternut Squash Risotto with Crispy Sage

Boil the squash in lightly salted water for 10 minutes until tender, then drain and mash roughly with a fork; set aside.

Heat 2 tablespoons of the olive oil in a large saucepan, add the onion and cook for 8 minutes over a medium heat until soft and translucent.

Add the garlic, then stir in the rice and toast for 1 minute until the grains turn slightly translucent at the edges.

Pour in the wine and stir until absorbed, then add the stock one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, for about 20 minutes.

Stir the mashed squash, Parmesan, and half the butter into the risotto and season well.

In a separate small pan or corner of the saucepan, melt the remaining butter with the remaining oil and fry the sage leaves for 30 seconds until crispy, then drape over the risotto to serve.