Butternut Squash Risotto Recipe - Great British Chefs

Ingredients

• 140g of Gorgonzola, broken up (or use a vegetarian alternative)
• 1000ml of vegetable stock
• 2 shallots, finely diced
• 1 garlic clove, crushed
• 300g of carnaroli risotto rice
• 75ml of dry white wine
• 1 butternut squash, peeled and cut into 1/2 inch pieces
• 50g of Parmesan, grated (or use a vegetarian alternative)
• 50g of unsalted butter, cut into a small dice
• 100g of pine nuts, toasted
• lemon juice
• flaky sea salt
• pepper