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Ingredients

• 300 g prepared weight butternut squash, peeled de-seeded and cut into 3cm cubes
• 1 tbsp olive oil
• 1.3 litres hot vegetable stock
• 20 g butter
• 1 small onion, chopped
• 350 g risotto rice, (Arborio or Carnaroli are best types)
• 100 g Philadelphia Light cream cheese
• 6-8 sage leaves, finely shredded
• 75 g peas, cooked
• shavings of parmesan, for finishing

Description

Simon Rimmer Adds Butternut Squash To A Creamy Cheese Risotto In This Italian Infuenced Dish

UK TV