Veggie Leek and Butternut Squash risotto
A soft garlic and cheesy risotto flavoured with white wine, leek and oven roasted butternut squash, topped with a crunchy walnut and sage crumb
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 socook.co.uk.
Ingredients
- black pepper (to taste)
- 1 slice brown bread
- 20 grams butter
- 1/2 whole butternut squash
- 2 cloves garlic
- 1 whole leeks
- 2 1/2 tbsp olive oil
- 30 grams parmesan or pecorino cheese
- 120 grams risotto rice
- 1 tsp sage (dried)
- salt (to taste)
- 1/2 cube stock cube veg
- 30 grams walnuts
- 500 ml water
- 100 ml white wine
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