Seasonal Squash, Sage & Brown Butter Risotto – L.A Brewery

Ingredients

• 1 small butternut or acorn squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 85g unsalted butter
• 8-10 fresh sage leaves
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 200g Arborio rice
• 120ml dry white wine
• 1 litre vegetable or chicken stock, warmed
• 50g grated Parmesan cheese
• Freshly ground black pepper, to taste