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Ingredients

Method

  • STEP 1

    Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.

  • STEP 2

    Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.

RECIPE TIPS
PREPPING YOUR SQUASH

To prep a butternut squash,

cut off the top and bottom,

then cut in half. Peel with a small, sharp

knife, scoop out seeds with a spoon,

then cut the flesh into chunks.

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A star rating of 4.3 out of 5.26 ratings
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