Butternut squash risotto with crispy sage and toasted walnuts from The Old Spot Cookbook: A Decade at Dublin's Favourite Gastropub (page 50) by Aoife Carrigy

  • Arborio rice
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pumpkin purée for squash purée, and can use either of the book's purées on page 208. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pumpkin purée for squash purée, and can use either of the book's purées on page 208. See recipe for variations.

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