Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto Recipe
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

www.greatbritishchefs.com

Nigel Mendham conjures up an enticing butternut squash recipe to try on a chilly winter's evening

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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