British Herbs | Recipes

Ingredients

• 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/¼pt dry white wine
• 900ml/ 1 ½pt 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)