Butternut squash sage risotto
Ingredients
- 1kg butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- bunch of sage, leaves picked, half roughly chopped, half left whole
- 1½l vegetable stock
- 50g butter
- 1 onion, finely chopped
- 300g risotto rice (we used arborio)
- 1 small glass white wine
- 50g parmesan or vegetarian alternative, finely grated
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