Butternut Squash Risotto

Learn how to make risotto with butternut squash as the key ingredient. Pair flavourful vegetables with parmesan, herbs and Arborio rice for the perfect risotto recipe.

Napolina Extra Virgin Olive Oil, to drizzle
2 tablespoons Napolina Light in colour Olive Oil
250g Arborio risotto rice
1 large (700g) Butternut Squash
6 cloves garlic, finely chopped
Half large onion, finely chopped
150g mushrooms, chopped
Handful sage leaves, chopped
1 litre vegetable stock
50g Parmesan or vegetarian hard cheese, grated
Salt and black pepper

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