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Roasted squash risotto with Wensleydale


Roasted squash risotto with Wensleydale Recipe

Ingredients:
  • about 1kg/2lb 4oz peeled, deseeded squash , cubed
  • 1 tbsp olive oil
  • handful pumpkin seeds
  • 1 onion , chopped
  • 1 garlic clove , crushed
  • 25g butter
  • 300g risotto rice
  • 150ml white wine
  • 1.2l hot vegetable stock
  • 100g Wensleydale cheese or vegetarian alternative, crumbled
  • small bunch chives , snipped
Directions:
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