Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Place 500g chopped butternut squash or pumpkin into a roasting tin with 1 tsp dried sage and 2 tbsp olive oil. Stir and roast for 30-40 minutes, stirring halfway, until cooked. When done, set aside.
Meanwhile heat 1 tbsp olive oil in a large, heavy-based saucepan. Add 1 chopped onion and cook over a low-medium heat for 10 minutes until soft.
Add 2 cloves of crushed garlic, cook for a further minute, then stir in 150g risotto rice.
Add 150ml white wine if using - if not you may need a little more vegetable stock. Stir until it’s all been absorbed into the rice
Next add a ladleful of vegetable stock and stir until absorbed. Repeat this adding and stirring for around 20 minutes until the rice is almost cooked through.
Now add the cooked pumpkin or squash and stir through with a final ladleful of stock. The pumpkin will begin to break down but that’s ok - this is what’s going to give this risotto its delicious creaminess.
Finally add 100g crumbled chestnuts, 75g dried cranberries and 1 tsp nutritional yeast if using, stir through to warm up, season with salt and pepper to taste and serve immediately.