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Bicoastal Chefs To Warm You Up A Butternut Squash Sage And Amaretti Risotto 200g (7oz) butternut squash, diced 3 tbsp olive oil 1 red onion, chopped 2 garlic cloves, chopped 180g (6oz/scant 1 cup) brown risotto rice 600ml (1 pint/2½ cups) hot vegetable stock made with 1 tbsp bouillon powder 1 handful of sage leaves, chopped, plus whole leaves to garnish pinch of himalayan.
