Squash & Sage Spelt Risotto

Heat the oven to 190°C.

Cut the squash into chunky wedges and roast in the oven for 35 mins until soft enough to mash with a fork.

Cook the spelt following packet instructions.

Heat the olive oil in a large, deep frying pan over a medium heat and add the sage leaves. Cook for a few mins until they’re crisp, then set aside for garnish and leave the oil in the pan.

Mince the garlic then place in the pan with the sage-infused oil. Fry over a low heat until it turns translucent and smells fragrant.

Remove the cooked squash from the oven and add it to the pan along with the water and spelt. Mix everything together really well until the squash breaks down to form a creamy sauce. Add more water as needed.

Divide the risotto between plates and top with the crispy sage and a sprinkling of Parmesan, if using.