Place the vegetable stock, cinnamon, bay leaf and sage in a large pan, simmer gently for 10-15 minutes and then strain.
Heat the olive oil in a heavy-based pan, add the shallots and cook over a gentle heat to lightly colour and caramelise them. Add the rice and the butternut squash and toss together carefully. Pour over the white wine and stir until it has been absorbed. Over a moderate