The Ultimate Makeover: Risotto With Squash & Sage Recipe

Ingredients

• Butternut Squash: 700g piece of butternut squash
• Vegetable Stock: 2l low-salt vegetable stock (I used Kallo)
• Porcini: 4 slices dried porcini mushroom
• Olive Oil: 2 1/2 tbsp olive oil
• Onion: 1 onion, finely chopped
• Garlic Clove: 2 garlic cloves, finely chopped
• Sage: 6 sage leaves, finely chopped (plus extra leaves to garnish)
• Thyme: 2 thyme sprigs
• Carnaroli Rice: 350g carnaroli rice (or arborio rice)
• White Wine: 100ml dry white wine
• Flatleaf Parsley: handful flatleaf parsley, chopped
• Parmesan: 50g parmesan (or vegetarian alternative), grated
• Mascarpone: 2 tbsp light mascarpone