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Jamie says: "Roasting the squash brings out its nutty sweetness – you’ll love the flavour combinations in this creamy risotto." See method
of the reference intake Carbohydrate 90.4g Protein 26.3g Fibre 5.2g
the rice and toast for 2 mins, then add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16-18 mins.
Stir in most of the cooked squash, using the back of a wooden spoon to squash some of it, finely grate in most of the Parmesan, add a final ladleful of stock, then cover with a lid and let the risotto relax for 2 mins. Serve with a final grating of Parmesan, a few chunks of roasted squash and the crispy sage.
See more Jamie Oliver recipes
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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