500g butternut squash, peeled and cut into bite-size chunks
3 tbsp olive oil
1 1/2L vegetable stock
50g butter
1 onion, finely chopped
1 clove garlic, minced
300g risotto rice
1 small glass white wine
50g parmesan, finely grated
1 bunch of sage, leaves picked
2 tbsp unsalted butter
100ml white wine
6 tbsp grated Parmesan cheese
50g fontina cheese, cut into cubes
200ml whole milk
Steps
Pre-heat oven to 220C.
Toss the squash in 1 tbsp oil, and season with salt and pepper. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins, stirring occasionally. Add the garlic and cook for a further 3 minutes. Stir the rice into the onions and garlic until completely coated in the butter.
Pour in the wine and simmer until nearly evaporated. Add the stock, a ladleful at a time and stir the rice over a low heat for 25-30 mins, until the rice is cooked.
To make cheese fondue: In a medium pan, melt the butter and add the white wine. Bring to the boil and add the parmesan, fontina cheese and milk, stirring until the cheese is melted.
Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole.
When the risotto is just done, stir through the purée, then add the cheese and the rest of the butter. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves and drizzle the melted cheese fondue on top.
