Kale and Butternut Squash Risotto with Jersey Butter

Heat the olive oil and 20g of Jersey butter in a large saucepan over medium heat. Add the diced butternut squash and cook for 8-10 minutes until golden and tender. Remove and set aside.

In the same pan, add another 20g of butter. Add the chopped onion and cook for 5 minutes until soft.

Add the garlic and rice, stirring for 2 minutes until the rice is coated and slightly translucent.

Pour in the white wine and stir until absorbed.

Add the warm stock one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. This will take about 20-25 minutes.

When the rice is almost cooked (still has a slight bite), stir in the kale and cook for 3-4 minutes until wilted.

Stir in the cooked butternut squash, remaining 20g of Jersey butter, and grated parmesan. Season with salt and pepper.

In a small frying pan, fry the sage leaves in a little butter until crispy.

Serve the risotto immediately, topped with crispy sage leaves and extra parmesan.