Veggie Leek and Butternut Squash risotto | Recipe | SoCook

Ingredients

• black pepper (to taste)
• 1 slices brown bread
• 20 grams butter
• 0.5 whole butternut squash
• 2 cloves garlic
• 1 whole leeks
• 2.5 tbsp olive oil
• 30 grams parmesan or pecorino cheese
• 120 grams risotto rice
• 1 tsp sage (dried)
• salt (to taste)
• 0.5 cube stock cube veg
• 30 grams walnuts
• 500 ml water
• 100 ml white wine