325 g (11 oz) butternut squash, peeled and chopped
1 red chilli, deseeded and finely chopped
250 g (8 oz) risotto rice
100 ml (3 1/2 fl oz) dry white wine
750 ml (1 1/4 pint) hot vegetable stock
50 g (2 oz) Parmesan cheese, grated
3 sage leaves, finely chopped
50 g (2 oz) ricotta cheese
salt and pepper
Heat half the butter with the oil in a large saucepan, add the onion and cook for 5 minutes until softened. Add the squash and cook for 2 minutes more. Stir most of the chilli into the pan along with the rice and cook for 2 minutes until the rice is well coated.
Pour the wine into the pan and cook until it has bubbled away. Gradually stir in the hot stock, a little at a time, stirring frequently and allowing the rice to absorb the stock before adding more. When the rice is soft, after about 15 minutes, stir in the remaining butter and the Parmesan and season to taste. Spoon into serving bowls, sprinkle over the sage, ricotta and remaining chilli and serve.