Butternut Squash Risotto Recipe | Arla UK

Ingredients

• 1 large butternut squash, diced, about 1000 g
• 3 tbsp olive oil
• 6 sage leaves
• 1 tbsp chilli flakes
• Flaked salt
• freshly ground pepper
• 1 tbsp olive oil
• 50 g butter
• 1 onion
• 2 garlic cloves
• 30 g risotto rice
• 200 ml white wine (can be replaced with vegetable stock)
• 1.25 - 1½ l vegetable stock
• ½ lemon, juice
• 50 g parmesan cheese, grated
• salt
• pepper