Squash, Pea and Sage Risotto
A tasty trio of butternut squash, fresh sage and Parmesan cheese. This Autumnal risotto recipe, from Annabel Karmel, is ready in less than half an hour.
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 thehappyfoodie.co.uk.
Ingredients
- 1 tbsp olive oil
- 2 leeks, chopped
- 1 garlic clove, crushed
- 250g / 9 oz risotto rice
- 150g / 5 oz butternut squash, diced
- 1l / 1¾ pints hot chicken stock
- 50g peas
- 1 tsp chopped fresh sage
- 50g / 2 oz Parmesan cheese, grated
- 1 tsp lemon juice
- 2 tbsp double cream
- salt and black pepper
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