|Printed from www.sharedgarden.co.uk
Butternut Squash, Leek and Cheese Risotto
Heat the oil in a large saucepan, add the leeks, garlic, chilli, rosemary and sage and cook for 5 minutes until soft.
Bring the stock to a steady simmer in another saucepan.
Add the rice to the vegetable mixture and stir-fry for 1 minute until all the grains are glossy.
Add the butternut squash and stir well. Pour in 150 ml of the hot stock and stir over a medium heat until absorbed. Gradually add the remaining stock, a ladleful at a time, stirring occasionally. Continue until the rice is tender and the stock is absorbed (about 25 minutes).
Remove from the heat and stir in 100 g of the cheese and the cream (if using).
Cover and leave to stand for 5 minutes.
Top with the remaining 25 g of cheese and a grinding of black pepper.
(You can also use pumpkin instead of butternut squash.)