Our kids love the creamy texture of this risotto and gobble it up every time.
Pre-heat oven to 180 C (356 F)
Peel the butternut squash (like an apple), cut in half and scoop out the seeds
Cut into large chunks and place on an oven proof tray (covered with parchment paper)
Roast in the oven for between 30 to 40 minutes
Take squash out of oven and roughly puree in a bowl (keeping a few chunks for decoration at end)
Fry onion in a little olive oil and a knob of butter for 5 minutes
When onion softened, add the risotto rice and fry for a couple of minutes until translucent
Add 100ml of white wine and fry until wine evaporates
Spoon in hot stock one ladle at a time (using stock from Mummy's Chicken Stock recipe or leftover ham stock from Mummy's Ham recipe)
While stirring the risotto, dry toast a handful of pine nuts in a small frying pan
When rice cooked through, add the pureed squash, dried sage and pine nuts and mix thoroughly
Serve with parmesan shavings
Serving Size 2 adults & 3 kids