2 pints vegetable stock use two OXO-sized cubes for best flavour, rather than one
450g butternut squash
300g risotto rice
4 cloves garlic with their skins on
10 fresh sage leaves
- Preheat oven to 200C (180C for fan ovens).
- Top and tail and peel your squash and chop into medium-sized chunks (half the size of a small matchbox).
- Lay it out on a roasting tin with the garlic cloves in skins and spray well with low fat cooking spray.
- Roast for 25 mins.
- While it's roasting, finely chop two of your sage leaves.
- Spray a large non-stick frying pan with low fat cooking spray and fry the risotto rice for 1 min.
- Add the chopped sage and then add the stock a ladle-full at a time under a low to medium heat so that it bubbles gently and gradually absorbs all the stock and the rice is tender but with a bit of bite.
- Don't add more stock until all the previous stock has been absorbed.
- If you run out of stock before it gets tender, just add a little water.
- After 25 mins, take squash out of the oven, add 8 remaining sage leaves and re-spray everything with the cooking spray.
- Return to oven for another 10 mins.
- Then remove garlic cloves from their skins and stir the softened cloves into the risotto together with the squash.
- Put aside the roasted sage leaves for garnish.
- Season, and if needs be, heat through until piping hot again.
- Now drop lumps of the gorgonzola into the risotto and stir through at the last minute.
- Serve with a couple of sage leaves as garnish.
Just keep the heat low but steady, you need the rice to absorb the stock rather than get evaporated.