Squash, pea & sage risotto

Updated at: Fri, 20 Sep 2024 18:22:21 GMT

Step 1

Roast the squash in the oven with a drizzle of olive oil and a pinch of salt & pepper until soft, around 30 minutes.

Step 2

Heat 1tbsp olive oil in a pan and add the leeks, fry for 3 minutes. Add the garlic, rice and roasted squash and stir until coated with the rice.

Step 3

Add a ladleful of hot stock at a time, stirring until absorbed. Keep adding the stock until it has all been absorbed, this will take around 20 minutes and the rice needs to be stirred constantly.

Step 4

Add the peas and sage and stir for a further 5 minutes, stir In the Parmesan, lemon juice and cream then season to taste. Serve hot!

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