The ultimate makeover: Risotto with squash & sage - Good Food Middle East

Ingredients

• 700g piece of butternut squash
• 2l low-salt vegetable stock (I used Kallo)
• 4 slices dried porcini mushroom
• 2½ tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 6 sage leaves, finely chopped (plus extra leaves to garnish)
• 2 thyme sprigs
• 350g carnaroli rice (or arborio rice)
• 100ml dry white wine
• handful flatleaf parsley, chopped
• 50g parmesan (or vegetarian alternative), grated
• 2 tbsp light mascarpone