Ingredients

• 30g/1oz unsalted butter
• 2 tbsp olive oil
• 1 onion
• thinly sliced
• 2 garlic cloves
• finely chopped
• 280g/10oz arborio rice
• 200ml/7fl oz dry white wine
• 1.1 litres/1 pint 16fl oz warm vegetable stock (made with stock cubes)
• 1 small (or ½ large) butternut squash
• peeled
• deseeded
• cut into small cubes
• small handful fresh sage leaves
• thinly sliced
• 100g/3½oz Parmesan (or a similar vegetarian hard cheese)
• finely grated
• 150g/5oz mozzarella
• drained
• cut into small cubes
• 30g/1¼oz pine nuts
• to serve
• salt and freshly ground black pepper

Directions

• Heat the butter and half the oil in a frying pan over a low-medium heat. Add the onion and garlic and fry for 8-10 minutes
• until softened but not coloured. Add the rice and fry for 1-2 minutes
• stirring constantly until it is coated in the oil.
• Pour in the wine and bring to the boil. Reduce the heat slightly until the wine is just simmering
• then cook until two-thirds of the wine has evaporated.
• Add a ladleful of the warm stock to the pan and return to a simmer
• reducing the heat if the liquid starts to bubble too fiercely
• to prevent the rice from cooking too quickly. When most of the stock has evaporated
• add another ladleful. Cook the risotto in this way for 12-15 minutes
• or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.
• Meanwhile
• heat the remaining oil in a frying pan over a medium heat and fry and the butternut squash for 10-12 minutes
• turning regularly
• until tender and golden-brown all over.
• Stir the sage
• butternut squash
• Parmesan and mozzarella into the risotto. Turn the heat off
• leave the pan on the heat
• and let the cheese melt. Season
• to taste
• with salt and pepper.
• Meanwhile
• heat a dry frying pan over a medium heat. Add the pine nuts and toast for 1-2 minutes
• until just golden-brown. Stir them into the risotto and serve.