Step 1

Pre heat the oven to 180C/350F.

Step 3

Cut both ends off the butternut squash and peel with a vegetable peeler. Place the flat side of the bigger end of the butternut on a chopping board and carefully cut down the middle. Scrape out the seeds with a teaspoon. Chop the butternut into cubes about 2cm. Place in a baking tray with some rapeseed oil, salt and pepper. Place in the oven, they will need about 20-25 minutes.

Step 5

Finely chop the onion and place in a large pan with some oil on medium heat. Stir and after a few minutes add the crushed garlic.

Step 7

Keep an eye to make sure the onion and garlic don't burn, when they are soft and translucent add the arborio rice and finely chopped sage. Stir and coat all the rice and then add vegetable stock about a cup at a time.

Step 9

Continue to add the vegetable stock when the rice has soaked it up, stirring frequently. Stirring it frequently is what releases the starches and makes it creamy. You may find you need a little less, or a little more stock.

Step 11

After about 15-20 minutes, taste the rice. It should have a bit of bite to it, but be soft on the outside. Turn down to a low heat.

Step 13

Take the butternut squash out the oven, it should be starting to brown and be nice and soft. Mash 3/4 of the squash with the back of a fork and add to the risotto. Add the juice of the lemon and vegan cream and stir until combined.

Step 15

Toast the pine nuts in a dry pan on medium/high heat.

Step 17

Serve the risotto, top with the remaining squash, pine nuts and some vegan parmesan.