Butternut squash & sage risotto

INGREDIENTS

• 1kg butternut squash , peeled and cut into bite-size chunks
• 3 tbsp olive oil
• bunch sage , leaves picked, half roughly chopped, half left whole
• 1½l vegetable stock
• 50g butter
• 1 onion , finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g parmesan or vegetarian alternative, finely grated