Butternut Squash & Sage Risotto

Ingredients

• 320g Carnaroli rice
• 1 large butternut squash, peeled and diced into ¾'' cubes
• 1 large white onion, finely diced
• 2 sticks of celery, washed and finely diced
• 3 cloves of garlic, peeled and finely diced
• 1 large glass of white wine
• 2¼ litres of good stock (chicken or veg)
• 8 sage leaves, finely chopped
• 100g unsalted butter
• 100g Grana Padano cheese, finely grated
• Black pepper
• Pinch of salt
• A splash of extra virgin olive oil
• A small sprig of flat leaf parsley (optional)