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Chestnut & butternut risotto
- 1-2 tbsp olive oil
- 1 large onion , chopped
- 2 garlic cloves , chopped
- 500g butternut squash , diced
- 1 tbsp chopped sage
- 350g carnaroli or other risotto rice
- 1l hot vegetable stock
- 100g cooked chestnuts , chopped
- large knob butter
- 4 tbsp chopped parsley
- 4 tbsp freshly grated Parmesan or vegetarian alternative, plus extra to serve
Directions:View on BBC Good Food
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