INGREDIENTS
4 tbsps
olive oil
300 gs
shallot
2
garlic cloves
500 gs
risotto rice
200 mls
white wine
50 gs
butter
100 gs
parmesan cheese
1 large
butternut squash
200 gs
chestnut
100 gs
pine nut
1 small bunch
sage
2 sprigs
rosemary
2
cabbages
250 gs
mascarpone
1 1/5
l