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Ingredients

• 700.0g piece of butternut squash
• 2.0l low-salt vegetable stock (I used Kallo)
• 4 slices dried porcini mushroom
• 2½ tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 6 sage leaves, finely chopped (plus extra leaves to garnish)
• 2 thyme sprigs
• 350.0g carnaroli rice (or arborio rice)
• 100.0ml dry white wine
• handful flatleaf parsley , chopped
• 50.0g Parmesan , grated
• 2 tbsp light mascarpone

Description

BBC Good Food