Butternut squash sage risotto

Ingredients

• 1kg butternut squash, peeled and cut into bite-size chunks
• 3 tbsp olive oil
• bunch of sage, leaves picked, half roughly chopped, half left whole
• 1½l vegetable stock
• 50g butter
• 1 onion, finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g parmesan or vegetarian alternative, finely grated

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