THIS wonderfully tasty and simple rice dish is perfect and warming comfort food for a winter day. It serves four.

Ingredients:

300g roasted (see below for recipe), diced squash (I used Blue Prince variety from the vegetable patch but any squash will do)

250g chipolata sausages, sliced to 2cm pieces (we used woodland pork sausages from Cedar Organic at Rempstone)

1tbsp sage, finely chopped

1/2 small shallot, finely chopped

50g butter

300g Arborio or carnaroli rice

50ml white wine

1 litre vegetable stock

3tbsp grated parmesan cheese

50ml double cream

salt & pepper

1tbsp sunflower oil

For the roasted squash (prepare in advance):

300g squash

1 clove of garlic, sliced

1 sprig of thyme

1 sprig of rosemary

A drizzle of olive oil

Salt & pepper

Method:

Peel and dice the squash (or scoop out if you want to re-use the shell for serving the risotto). Place in an oven tray and season with all of the other ingredients. Bake in a preheated oven, 180oC, until soft.

Heat the oil and half of the butter in a pan. Add the shallot and cook over a gentle heat until softened but not brown.

Add the rice and stir until coated in the oil and butter. Pour over the wine, stir and allow to bubble and reduce until the wine has all but disappeared.

Start to add the stock, one ladle at a time until it has been absorbed. After 10 minutes add the sausage pieces. When almost all the stock has been absorbed stir in the rest of the butter, the roasted squash, cream, parmesan and sage. Serve immediately.