Butternut squash, sage and Comté risotto recipe

Name: Butternut squash, sage and Comté risotto recipe
Ingredients: 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch); 2 tbsp olive oil; 2 banana shallots, finely chopped; 1 clove garlic, crushed; 320 g risotto rice; 175 ml dry white wine; 1 l chicken/vegetable stock; 1 tbsp sage, chopped; 50 g butter; 75 g grated Comté (aged 8 months); 25 g shaved Comté (aged 24 months)

www.lovefood.com

Perfect for wintry evenings, this risotto is creamy, cheesy and comforting.

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Ingredients

1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch)
2 tbsp olive oil
2 banana shallots, finely chopped
1 clove garlic, crushed
320 g risotto rice
175 ml dry white wine
1 l chicken/vegetable stock
1 tbsp sage, chopped
50 g butter
75 g grated Comté (aged 8 months)
25 g shaved Comté (aged 24 months)