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Roasted squash risotto with Wensleydale
- 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:View on BBC Good Food
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