Roasted squash risotto with Wensleydale

By BBC Good Food (15,550 recipes)
Roasted squash risotto with Wensleydale

Ingredients

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

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  • Prep Time
  • Cook Time
  • Yield
  • Serves 4

Instructions

Read the preparation instructions at BBC Good Food


Discussion


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