Chestnut and squash risotto
Creamy, delicious and with a bit of sweetness
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- Wooden spoon
- Measuring cup
Ingredients
- 1 Risotto bianco
- 1/2 Roasted squash
- 100 g chestnuts, cooked or unsweetened puree
- 100 ml vegetable stock or water
- 50 g butter
- 1 handful of fresh sage leaves
- 4 chestnuts, cooked and roughly chopped
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