This risotto is a rustic, weeknight supper kind of a dish, not for an elegant dinner or to impress somebody with your culinary skills. But it isn’t quite as unsophisticated as it looks; alongside the butternut squash and sprigs of rosemary it has a few hidden secrets, more of which later.
As a baked risotto this is definitely … Read the full post
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Sophie Roberts is a registered dietitian based in Oxford, UK. She loves combining her nutrition know-how with a sustainable approach to buying and preparing food and shares her tips and recipes here at Mostly Eating. 