Roasted Butternut and Red Pepper Wild Alaska Salmon Risotto

Ingredients

• 1 x 418g or 2 x 213g cans red or pink Alaska salmon
• 1 small butternut squash, peeled, deseeded and cut into small cubes (about 350g/12oz prepared weight)
• 1 large red pepper, deseeded and cut into chunks
• 3 tbsp olive oil
• 400g (14oz) risotto rice
• 2 leeks, trimmed and sliced
• 1 garlic clove, crushed
• 200ml (1/3 pint) dry white wine
• 1.2 litres (2 pints) hot vegetable stock
• 50g (2oz) frozen petit pois or garden peas, thawed
• 4 tbsp finely grated Parmesan cheese
• 3-4 sage leaves, torn into pieces
• Salt and freshly ground black pepper
• Sage leaves, to garnish