This easy butternut squash risotto is perfect for autumn dinners. Combine squash, chilli and sage for a delicious seasonal risotto.

I tend to make my risottos using olive oil instead of butter so this risotto can also easily be vegan.

That said you can also add pancetta if you want to add an extra layer of flavour, its saltiness pairs perfectly with the sweetness of butternut squash.

I’ve used Riso Gallo’s Traditional Risotto Rice, a sustainable choice. Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium risotto rices fully Sustainable.

This recipe is from one of my Cook Alongs and is part of a paid sponsorship with Riso Gallo.

Riso Gallo brings you the best Italian Risotto Rice selected from the best rice fields of the Po Valley, motherland of Risotto and Risotto Rice. Riso Gallo guarantees the origin of the rice from selected rice farms; the traditional stone husking using "Amburgo" model whitening machines (dating from 1898); and a careful grain-by-grain selection process.

Find out more about Riso Gallo