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Ingredients

• 4.0 tbsp olive oil
• 300.0g shallots , half chopped, the rest thinly sliced
• 2 garlic cloves , crushed
• 500.0g pack risotto rice (we used arborio)
• 200.0ml white wine
• 1.2-1.4l/2-2½ pts hot vegetable stock
• about 50.0g butter
• 100.0g vegetarian parmesan -style cheese, finely grated (we used Twineham Grange Itlaian-style cheese)
• 1 large butternut squash (about 1.2kg unprepped weight), peeled and cut into small cubes
• 200.0g pack vacuum-packed chestnuts , roughly chopped
• 100.0g pack pine nuts , toasted
• small bunch sage , chopped
• 2 sprigs rosemary , finely chopped
• 2 savoy cabbages (you only need the outside leaves)
• 250.0g tub mascarpone

Description

A Perfect Veggie Main That Goes Brilliantly With Traditional Christmas Accompaniments

BBC Good Food