Butternut squash risotto
Ingredients
- 1.0 tbsp olive oil
- 1.0 kg butternut squash, peeled, deseeded and cut into cubes
- 1.0 large onion, peeled and finely chopped
- 1.0 clove garlic, crushed
- 500.0 g arborio risotto rice
- 2.0 litres low-salt vegetable stock, hot
- 300.0 g frozen garden peas
- 25.0 g pack fresh dill, chopped
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