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Roasted Butternut & Leek Risotto
Ingredients
  • 385g pack sliced butternut squash, larger chunks halved
  • 4 tsp olive oil
  • 20g unsalted butter
  • 375g leeks, trimmed, halved lengthways then finely sliced
  • 250g risotto rice (arborio or carnaroli)
  • 175ml dry white wine
  • 1 litre fresh Cooks’ Ingredients Vegetable Stock, hot
  • Juice of ½ small lemon
  • 30g freshly grated Parmigiano Reggiano
Steps
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