Chestnut & butternut risotto - Good Food Middle East

Ingredients

• 1-2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 500g butternut squash, diced
• 1 tbsp chopped sage
• 350g carnaroli or other risotto rice
• 1l hot vegetable stock
• 100g cooked chestnuts, chopped
• large knob butter
• 4 tbsp chopped parsley
• 4 tbsp freshly grated parmesan or vegetarian alternative, plus extra to serve