Ingredients:
- 1.2-1.4l/2-2½ pts hot vegetable stock
- 2 savoy cabbages (you only need the outside leaves)
- 200.0ml white wine
- 300.0g shallots , half chopped, the rest thinly sliced
- small bunch sage , chopped
- 1 large butternut squash (about 1.2kg unprepped weight), peeled and cut into small cubes
- 500.0g pack risotto rice (we used arborio)
- about 50.0g butter
- 2 sprigs rosemary , finely chopped
- 200.0g pack vacuum-packed chestnuts , roughly chopped
- 100.0g vegetarian parmesan -style cheese, finely grated (we used Twineham Grange Itlaian-style cheese)
- 4.0 tbsp olive oil
- 100.0g pack pine nuts , toasted
- 2 garlic cloves , crushed
- 250.0g tub mascarpone