Risotto alla Zucca

Ingredients

• •300g Arborio rice
• •400g butternut squash, peeled and cubed
• •1 liter vegetable or chicken broth, warmed
• •1 medium onion, finely diced
• •2 cloves garlic, minced
• •100ml dry white wine
• •50g Parmesan cheese, grated
• •40g butter
• •8-10 leaves fresh sage
• •2 tablespoons extra virgin olive oil
• •to taste salt and black pepper

Directions

1. 1Roast the butternut squash cubes in a 200°C oven for 20 minutes until tender, or simmer in broth for 10 minutes until soft.
2. 2Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
3. 3Add the Arborio rice to the pot and stir constantly for 2 minutes to toast the grains lightly.
4. 4Pour in the white wine and stir until mostly absorbed, then begin adding warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next.
5. 5After about 18 minutes, when the rice is nearly creamy but still al dente, fold in the roasted squash and sage leaves.
6. 6Remove from heat and stir in the butter and grated Parmesan cheese until creamy.
7. 7Season to taste with salt and pepper, and serve immediately while hot.

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