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(Serves 2-4)

Roasted squash gives this vegetarian supper a deep autumnal flavour and the sage butter adds a wonderfully woody note to the finished dish.

1. Prepare the butternut squash, roast and set aside to cool.

2. Have the stock ready and boiling in a different saucepan. Heat the olive oil and 20g of the butter in a deep, large frying pan.

3. Add the onion and fry gently for about 7 minutes. Stir the risotto rice into the onion and start adding one ladle of stock in at a time, ensuring that the liquid absorbs before each new addition.

4. When rice is cooked (it should be “al dente”) add the cooked peas and half of the roasted butternut squash. Combine gently. Now mix in the Mascarpone and 150g of the Manchego and stir until the cheeses have melted. The end result should not be dry but a beautifully, creamy risotto.

5. Heat the remaining butter with the shredded sage leaves for about 1 minute, until starting to fry gently. Serve the risotto, with the rest of the butternut squash chunks scattered over the top.

6. Just before serving, pour a tablespoon of the sage butter all over the top and a good sprinkle of the remaining grated Manchego.

Recipe provided by Romano's


300g prepared weight butternut squash, peeled, de-seeded and cut into 3cm cubes, roasted in the oven with 1 tbsp of olive oil and a good pinch of black pepper

1 tbsp olive oil

50g salted butter

1.3 litres good vegetable stock

1 medium onion, chopped

350g risotto rice (Arborio or Carnaroli)

100g Mascarpone cheese

6-8 sage leaves, finely shredded

90g peas, cooked

200g Manchego cheese, grated

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