900g–1kg/2lb–2lb 4oz butternut squash, peeled, seeds removed and cut into rough chunks
2 large carrots
2 celery sticks
1 fennel bulb
1 garlic bulb
1 garlic clove, chopped
2 large onions
few fresh parsley stalks
8–10 fresh sage leaves
1 banana shallot, chopped
300g/10½oz Arborio or carnaroli risotto rice
3 bay leaves
salt and freshly ground black pepper
4 tbsp olive oil
1 tsp salt
1.5 litres/2½ pints vegetable stock (see above)
60²µ/2¼´Ç³ú butter
60²µ/2¼´Ç³ú Parmesan (or alternative vegetarian hard cheese), grated
100ml/3½fl oz dry white wine