Method

Preheat the oven to 200 °C.

Grease a baking tray.

Place the butternut, garlic and sage onto the greased baking tray, drizzle with olive oil and season. Roast for 30 minutes until the butternut is tender and caramelised.

Add 2 Tbsp (30 ml) of butter and the oil to a large pot and heat until bubbling. Add the onion and crushed garlic and sauté until soft and translucent. Add the rice and stir until it is coated with oil and lightly toasted. Add the stock, 1 cup (250 ml) at a time, and simmer until most of the stock has cooked out before adding more. Don’t over-stir – just move the pot every so often to prevent the rice from sticking. It will take about 15 minutes for all the stock to be added and absorbed and for the rice to be al dente.

Meanwhile, place half of the roasted butternut into a food processor and blend until smooth. Add this purée, some of the remaining butternut cubes, the Parmesan and the remaining 1 Tbsp (15 ml) butter to the cooked risotto. Mix until well combined and season to taste.

Portion the risotto into 2 or 4 dishes (2 for mains, 4 if serving starters); top with crispy sage leaves, the final cubes of roasted butternut, a sprinkling of pumpkin seeds and Parmesan shavings. Serve immediately.