Butternut Squash, Sage & Chilli Risotto

Pour stock into saucepan and keep at gentle simmer. Melt half butter in a large heavy saucepan and add onion. Cook gently for 10 mins until soft, golden and translucent but not browned. Stir in chillies and cook for 1 min. Add squash and cook, stirring constantly for 5 mins until it begins to soften. Srir in rice and coat with butter and vegetables. Cook for a few mins to toast the grains.
Begin adding stock a ladle at a time, srirring gently until each ladle has almost been absorbed by the rice. Continue until rice is tender and creamy but the grains are still firm and the squash is beginning to disintegrate. ( Approx 15 - 20 mins.)
Season to taste and stir in sage, remaining butter and parmesan. Cover, leave to rest for a couple of mins, then serve.