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- Butternut Squash Risotto with Sage and Blue Cheese
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Ingredients
- 2 cloves of garlic, crushed, crushed
- 150 ml of vegetarian dry white wine
- 15 g of sage leaves
- 900 ml of vegetable stock
- 25 g of butter
- 1 pinch of salt
- 450 g of butternut squash, peeled and deseeded
- 1 onion, peeled and chopped
- 300 g of arborio rice
- 2 tablespoons of olive oil
- 75 g of vegetarian dolcelatte, or other blue cheese, crumbled
- 25 g of vegetarian hard cheese, grated
- 1 pinch of nutmeg, freshly grated (optional)
- 1 pinch of pepper