There are several components to this dish but many, including the risotto itself, can be prepared in advance. The vegetable stock, cubes of cooked butternut squash, the Parmesan crisp and the par-cooked risotto can all be made 2 days before serving if they are stored properly.
Preparation time 20 minutes
Cooking time 1 ½ hours (but this can be split)
Serves 2-3 people
INGREDIENTS 2 sprigs of sage ½ a medium onion 1 medium butternut squash 200g Arborio or Carnaroli rice 60g butter 60g Parmigiano Reggiano Extra virgin olive oil and salt to taste For the stock 1