The Recipe
Roasted squash risotto with Wensleydale
COOK TIME : 40 minutesPREP TIME : 35 minutes
From BBC Good Food
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Ingredients
DESCRIPTION
No description provided.
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
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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