1 medium sized squash peeled & chopped
1 garlic bulb halved
2tbs olive oil
a large pinch of chilli flakes
Salt pepper.
For the risotto:
500g arborio rice
2tbs olive oil
2-4 sage leaves chopped
1 white onion peeled and finely chopped
1 large glass drywhite wine
1.2 lts chicken or vegetable stock
1knob butter
150g grated Parmesan
1 large handful walnuts toasted in a hot pan
1handful finely chopped chives
Salt pepper.
First toss the chopped squash in oil. season and sprinkle with the chilli flakes add the halved garlic bulbs to the tray ( ensure they're covered in oil ) roast til squash is coloured and tender. Take half the squash squeeze out the roast garlic and blitz smooth . Set aside.
In a casserole add oil and the onion and fry til translucent . Add the chopped sage. Then add the rice and turn to completely coat in oil. Add the wine and allow to reduce. Then adding a little at a time add the stock and allow to reduce until the risotto rice is Al dente ( 20 mins or so) . Add the butter and the smoothed squash, the chives and some of the Parmesan and stir to cook then add the chopped squash season generously and serve topped with a little more Parmesan, the slightly crushed toasted walnuts and a little more chives .