Squash, sage and chilli risotto

We've done this recipe before and it never disappoints!
From 'CookSmart Vegetarian', a Octopus Publishing Group publication.

Serves: 4 persons.

Ingredients:

• 70g butter
• 1 large onion, chopped
• 2 chilies, fresh or dry, chopped (the recipe called for removing the seeds, but where's the fun in that?)
• 500g squash, cubed (I like to use butternut squash)
• 400g risotto rice
• 1 liter vegetable stock
• 3 tbsp chopped sage
• 75g parmesan cheese, grated
• salt and pepper to taste

Method:

1. Fry the onion in the butter for 5 min. Don't brown it.
2. Add the chilies and fry for a further minute.
   
3. Add the squash and cook for 5 min.
   
4. Add the rice and let it fry until it's shiny.
   
5. Add the stock a bit at a time until the rice is cooked, about 20 min. Remove from the heat.
6. Add the sage, parmesan and salt and pepper to taste and let it rest for a few minutes.
   
   
   
   
7. Serve.