Method

• 1

  Cut the squash into 1cm chunks. Melt the butter in a large pan, add the squash and onion and cook over a medium heat for 6-8 minutes or until pale golden.

• 2

  Remove the sage leaves for the stalks, setting aside about 12 leaves. Chop the remaining sage leaves finely. Then add to the pan with the garlic and rice and cook, stirring, until the rice grains are coated with butter.

• 3

  Add the wine and cook, stirring occasionally until it has been absorbed. Add a couple of ladlefuls of hot stock to the pan and then cook over a medium heat, stirring occasionally, until the stock has been absorbed. Repeat this process until all the stock has been absorbed and the rice is tender – about 20 minutes.

• 4

  While this cooks, heat the oil in a small frying pan and add the remaining sage leaves, a few at a time, cooking them for about 20 seconds until they sizzle and become crisp. Transfer to a piece of kitchen paper to drain and set aside.

• 5

  Stir the cheeses into the risotto and season to taste with the salt, pepper and nutmeg if you’re using it. Serve with the fried sage leaves scattered over.