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Squah Risotto, Sage & Cheese

Squah Risotto, Sage & Cheese Recipe

  • 450g/1lb butternut squash, peeled and deseeded
  • 25g/1oz butter
  • 1 onion, peeled and chopped
  • 1 (15g) pack sage leaves
  • 2 cloves garlic, crushed
  • 300g/9oz arborio rice
  • 150ml/1/4pt dry white wine
  • 900ml/ 1 1/2pt hot vegetable stock
  • 30ml/2tbsp olive oil
  • 75g/3oz Dolcelatte, gorgonzola or other blue cheese, crumbled
  • 25g/1oz Parmesan cheese, grated
  • salt and freshly ground black pepper
  • a little freshly grated nutmeg (optional)
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