Your taste buds will reward you with each mouth full of this Butternut Squash Risotto. This recipe uses roasted butternut squash or pumpkin with fresh sage leaves and chicken stock for a perfect marriage. If you are vegetarian, use vegetable stock instead of chicken. Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the al dente texture. For this recipe I used Arborio, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey. Enjoy my butternut or pumpkin risotto.