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Export 10 ingredients for grocery delivery
Step 1
Melt the butter in a large saute pan over medium heat.
Step 2
Add the sage, rosemary and garlic and cook for 1 minute or until fragrant.
Step 3
Add the riced cauliflower, mashed squash, salt and pepper and cook for 3 minutes or until the cauliflower is beginning to soften.
Step 4
Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.
Step 5
Stir in the Parmesan, Mascarpone, and grated nutmeg.
Step 6
Cook over medium heat, stirring occasionally, until cheese is melted and the risotto is creamy, about 5 minutes.
Step 7
Taste and season with more salt and pepper if desired.
Step 8
Remove from the heat and garnish with more fresh herbs and grated parmesan before serving.
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