Squash, sage and goats' cheese risotto recipe

• 1 Squash
• 1 pinch Dried chilli
• 1 Splash of Extra virgin olive oil
• 1 Small onion, finely diced
• 250 g (8.8oz) Risotto rice
• 2 Glasses white wine
• 1 cup Vegetable stock
• 25 g (0.9oz) Sage, chopped
• 150 g (5.3oz) Goat's cheese
• 2 Amaretti biscuits, crushed
• 50 g (1.8oz) Parmesan

1. Firstly, preheat the oven to 200C .
2. Peel and chop the squash and place in a roasting tray with some olive oil and dried chilli.
3. Roast until golden, around 15-20 minutes.
4. In a frying pan, add a small amount of oil and sweat off the onion (do not brown) for about 5-8 minutes, before adding the rice.
5. Fry off for a few minutes and then add the wine and stir continually for 2-3 minutes.
6. Gradually add in the vegetable stock, a ladle at a time whilst stirring, and add in the roasted squash.
7. This will break up as you stir and cook the rice.
8. After 15-18 minutes, when the rice is almost done (still with a bite - this is how the Italians like it!
9. ), remove from the heat and stir in the chopped sage, parmesan and butter.
10. Leave to stand for a minute before serving.

chilli, olive oil, onion, rice, white wine, vegetable stock, s cheese, amaretti biscuits, parmesan

Taken from www.lovefood.com/guide/recipes/11879/andy-appletons-squash-sage-and-goats-cheese-risotto (may not work)