Roast Butternut Risotto Recipe | Booths Supermarket
Pre-heat the oven to 200*c / gas 6. Slice the butternut in half lengthways and scoop out the seeds. Place onto a baking tray, drizzle over 1tbsp of the
Ingredients
- 1 medium butternut squash
- 2tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, chopped
- 1tsp fresh sage, chopped
- 400g arborio risotto rice
- 300ml white wine
- 1ltr vegetable stock, made from cubes
- Handful of freshly grated parmesan cheese
- 20g butter, cubed and chilled
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