1. Make up the stock in a saucepan and then leave to one side on a gentle simmer.
2. In a heavy bottomed large frying pan (or a large saucepan), heat the olive oil and fry the chopped onion for a few minutes.
3. Add the garlic, butter, sage and a pinch of salt then fry for a few more minutes until soft.
4. Put the rice in the pan and stir for a minute or two until all the grains are coated with your buttery mix.
5. Transfer a couple of ladle’s worth of stock to the pan and stir until most of this has been absorbed into the rice (but be careful not to let it dry our too much).
6. Put the diced butternut squash or pumpkin in and give a quick stir. Keep gradually ladling in the stock until the squash is cooked and the rice has softened, but still retains a bit of bite.
7. Once you have the correct risotto consistency, stir through half the grated cheese and season to taste. Everyone is different when it comes to risotto, some prefer it stickier than others so tweak to the amount of cheese and stock here to get it perfect for how you like it.
8. Serve topped with the remaining cheese and enjoy!