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Roasted butternut squash and sage risotto with pinenuts
Fruit and vegetables
1 large
butternut squash
2
garlic
cloves, peeled
About 15
sage
leaves, chopped
1 large
onion
, chopped
Tins, packets and jars
400g/14oz arborio or other Italian
risotto rice
Cooking ingredients
2 tbsp
olive oil
, plus extra for drizzling
flaked sea salt and freshly ground
black pepper
1 litre/1¾ pint hot chicken or
vegetable stock
75g/3oz
pine nuts
, to serve
Dairy, eggs and chilled
3 large knobs of
butter
good handful of freshly grated
parmesan
cheese (or alternative vegetarian hard cheese), plus extra to serve
Other
2 glasses
white wine
Back to recipe
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