Squash, leek and lemon risotto with Caerphilly recipe

INGREDIENTS

• 500 butternut squash or pumpkin, peeled and cut into chunks
• g handful fresh sage leaves
• 1 olive oil
• 2 pine nuts
• tbsp butter
• 2 medium British leeks, trimmed and finely sliced
• tbsp garlic cloves, crushed
• 50 Arborio risotto rice
• g dry white wine
• 3 to 1.2 litres hot chicken or vegetable stock
• 2 lemon, zested then cut into wedges
• 300 Caerphilly cheese, crumbled (or you can use Wensleydale, Cheshire or even grated cheddar)