Creamy risotto layer cake
"A perfect veggie main that goes brilliantly with traditional Christmas accompaniments..."
INGREDIENTS
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Ingredients
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4 tbsp olive oil
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300g shallots , half chopped, the rest thinly sliced
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2 garlic cloves , crushed
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500g pack risotto rice (we used arborio)
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200ml white wine
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1.2-1.4l/2-2½ pts hot vegetable stock
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about 50g butter
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100g vegetarian Parmesan -style cheese, finely grated (we used Twineham Grange Itlaian-style cheese)
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1 large butternut squash (about 1.2kg/2lb 10oz unprepped weight), peeled and cut into small cubes
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200g pack vacuum-packed chestnuts , roughly chopped
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100g pack pine nuts , toasted
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small bunch sage , chopped
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2 sprigs rosemary , finely chopped
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2 Savoy cabbages (you only need the outside leaves)
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250g tub mascarpone
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