Butternut squash, sage and Comté risotto recipe

Ingredients

• 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch)
• 2 tbsp olive oil
• 2 banana shallots, finely chopped
• 1 clove garlic, crushed
• 320 g risotto rice
• 175 ml dry white wine
• 1 l chicken/vegetable stock
• 1 tbsp sage, chopped
• 50 g butter
• 75 g grated Comté (aged 8 months)
• 25 g shaved Comté (aged 24 months)