BUTTERNUT SQUASH RISOTTO

Serves four

INGREDIENTS

1kg butternut squash, peeled, deseeded and cut into 1cm slices 3 tbsp British-grown hemp oil

or tallow (beef dripping) 1 bunch of fresh sage leaves, ½ roughly chopped, ½ left whole 1.5 litres vegetable or chicken stock (for shop-bought, try pegotyhedge.co.uk or

pipersfarm.com) 60g unsalted British butter

1 onion, finely chopped 300g Hodmedod’s organic naked oats or Sharpham Park’s

pearled spelt 125ml UK wine or cider 50g mature Cornish gouda or Old Winchester cheese, grated

METHOD

Preheat the oven to 220C/200C fan/gas 7.

Toss the squash with 1 tbsp hemp oil (or tallow) and the chopped sage on a baking tray. Roast for 30 minutes until soft and starting to colour. Meanwhile, bring the stock to a low simmer in a pan, and in another large pan melt 25g butter over a

gentle heat. Stir in the onion and cook for eight-10 minutes, until soft. Add the oats/spelt; stir until coated. Add the wine/cider and

simmer until it has evaporated. Add the stock a little at a time, allowing

each addition to be absorbed before adding the next, stirring continuously over a low heat for 35-40 minutes or until the oats/ spelt are cooked. Fry the sage leaves in 20g of the butter until crisp. Mash half the squash

to a purée and stir it into the risotto with the cheese and remaining 15g butter.

Garnish with the remaining squash and the

crisp sage leaves.