Buttery-Nut Squash Risotto Recipe | Dale Farm

Ingredients

• 800g butternut squash, peeled, deseeded and cut into 2cm pieces
• 1 tablespoon olive oil
• 1 leek, washed and thinly sliced
• 2 garlic cloves, crushed
• 350g arborio rice
• 1 litre vegetable stock
• 75g baby spinach leaves
• 100g Dromona Grated Mature Cheddar
• 50g Dromona butter
• 6 sage leaves, finely shredded