Roasted squash risotto with wensleydale
Ingredients
- about 1kg/2lb 4oz peeled, deseeded squash cubed
- 1 tbsp olive oil
- handful pumpkin seeds
- 1 onion chopped
- 1 garlic clove crushed
- 25g butter
- 300g risotto rice
- 150ml white wine
- 1.2l hot vegetable stock
- 100g wensleydale cheese or vegetarian alternative, crumbled
- small bunch chives snipped
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