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Squah Risotto, Sage & Cheese
- 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)
Directions:View on BBC Good Food
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