Butternut Squash & Sage Risotto

Ingredients

• 1kg butternut squash (peeled and cut into 1cm cubes – you could also use frozen pre-cut butternut squash to save time.)
• 3 tbsp olive oil
• bunch of sage (half roughly chopped, half left whole)
• 1½l vegetable stock (made using 6 teaspoons of vegan Bouillon powder and 1.5 litres of boiling water)
• 50g vegan butter
• 1 onion (finely chopped)
• 4 x cloves of garlic
• 300g risotto rice
• 1 small glass white wine