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Butternut squash walnut & sage risotto

Writer's picture: Alex Hollywood Alex Hollywood

1 medium sized squash peeled & chopped

1 garlic bulb halved

2tbs olive oil

a large pinch of chilli flakes

Salt pepper.

For the risotto:

500g arborio rice

2tbs olive oil

2-4 sage leaves chopped

1 white onion peeled and finely chopped

1 large glass drywhite wine

1.2 lts chicken or vegetable stock

1knob butter

150g grated Parmesan

1 large handful walnuts toasted in a hot pan

1handful finely chopped chives

Salt pepper.

First toss the chopped squash in oil. season and sprinkle with the chilli flakes add the halved garlic bulbs to the tray ( ensure they're covered in oil ) roast til squash is coloured and tender. Take half the squash squeeze out the roast garlic and blitz smooth . Set aside.

In a casserole add oil and the onion and fry til translucent . Add the chopped sage. Then add the rice and turn to completely coat in oil. Add the wine and allow to reduce. Then adding a little at a time add the stock and allow to reduce until the risotto rice is Al dente ( 20 mins or so) . Add the butter and the smoothed squash, the chives and some of the Parmesan and stir to cook then add the chopped squash season generously and serve topped with a little more Parmesan, the slightly crushed toasted walnuts and a little more chives .

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