Ingredients serve 4

2 Tablespoon olive oil

1 large onion , chopped

2 large cloves , chopped

500gr diced butternut squash

1 tablespoon chopped sage

1 litre hot vegetable stock

350gr risotto rice

1 litre hot vegetable stock

100gr cooked chestnuts chopped

Large knob of butter

4 tablespoon chopped parsley

4 tablespoon chopped fresh parmeasan

Method

Heat the oil in a large pan , add the onion and garlic and cook for another 5 minutes , add the squash , sage and rice and cook for 2 minutes .

Pour in the stock and cook stairing reguarly for 15 minutes , add the chestnuts and cook for a further 5 minutes or until the rice is tender and the stock has been absorbed .

Stir in the butter , parsley and parmeasan , divide risotto beetween bowls , scatter with extra parmeasan season and serve.

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