Butternut Squash and Sage Risotto

Now as most vegetarians know, vegetable stock cubes bought in supermarkets are gross generally. And homemade stock tastes mainly like carrots, so for this risotto doesn't use stock, but it does use a little something tastier than water.

Add a teaspoon of white pepper

A half teaspoon of salt

And a half teaspoon of hing(asofetida) to

500ml warm water

Serves 3/4

Ingredients

1 cup risotto

500ml+ of the flavoured water

1/4 large butternut squash cubed

1 Large White onion finely diced

1 clove garlic finely chopped

4 large knobs of butter

dash of olive oil

Grated Parmesan to taste

Salt and pepper to taste

Sage to taste ( I use the dried stuff, but you could use fresh too)

In a large deep wok/frying pan saute the onions and the butternut squash in the butter and the oil. The oil is to keep the butter from burning. Saute for 3 minutes until the onions become slightly translucent but not soft. Add garlic and rice. Cook until rice is coated and the edges are becoming translucent. Add one ladleful of the water. Reduce heat to medium. STIR CONSTANTLY. Add as much Sage as you feel you can tolerate. I find 2 teaspoons if the dried stuff plenty. When water is almost absorbed add more water. REPEAT white STIRRING CONSTANTLY. The constant stirring helps the risotto become creamy. Half way through season with salt and pepper to taste. IF you run out of flavoured water just use normal water from now on. Add water till rice is fully cooked. When rice is cooked stir in Parmesan until the desired thickness of the creamy sauce is achieved. Squash should be tender as should rice. Ideally however, it should not be mush!

Serve with green salad or buttery garlic bread.