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Butternut squash and sage risotto
Fruit and vegetables
2 large
onions
2 large
carrots
1
fennel
bulb
2
celery
sticks
1
garlic
bulb
few fresh
parsley
stalks
8–10 fresh
sage
leaves
900g–1kg/2lb–2lb 4oz
butternut squash
, peeled, seeds removed and cut into rough chunks
1 banana
shallot
, chopped
1
garlic
clove, chopped
Tins, packets and jars
300g/10½oz Arborio or carnaroli
risotto rice
Cooking ingredients
3
bay leaves
1 tsp
salt
4 tbsp
olive oil
1.5 litres/2½ pints
vegetable stock
(see above)
salt and freshly ground
black pepper
Dairy, eggs and chilled
60g/2¼oz
butter
60g/2¼oz
Parmesan
(or alternative vegetarian hard cheese), grated
Other
100ml/3½fl oz dry
white wine
Back to recipe
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