Butternut Squash Risotto | Florette Salad | Make it unFloretteable

Ingredients

• 1 bag of Florette Wild Rocket salad
• 400ml vegetable stock
• 1 tbsp olive oil
• 1 onion, finely chopped
• 850g butternut squash, peeled and cut into bite-size chunks
• 1 fennel, finely chopped
• 50g butter
• 1 clove garlic, finely chopped
• salt and pepper
• 400g risotto rice (arborio)
• 125ml glass white wine
• 50g parmesan, finely grated
• 2 tbsp parsley, chopped
• 1 tbsp sage, freshly chopped