Ingredients serve 4

1-2 olive oil

1 large onion chopped

2 garlic cloves , chopped

500diced butternut squash

1 tablespoon chopped sage

350ml hot vegetable stock

100cooked chesenut chopped

4 tablespoon chopped parsley

4 tablespoon freshly grated parmeasan

Method

Heat the oil in a large pan cook for 5 minutes add the squash sage and rice and cook for 2minutes.

Pour in the stock and cook staring regularly for 15minutes , add the chestnuts and cook for a furthur5minutes or until the rice is ten der and stock has been absorbed . Split in the butter , parsley and parmeasan , divide risotto between bowls , scatter , season and serve .

.

• Uncategorized