Butternut Squash Risotto

Ingredients: (2 persons)

• 1 small squash
• Arborio rice
• 1 large onion, 2 cloves of garlic
• vegetable stock
• parmesan cheese
• 2 glasses of white wine (the 2nd one is for you!)

Steps

Butternut squash prep

1. Cut the squash in half and incise it with a knife. Spread 1 spoon of olive oil on top.
2. Put it in the oven for ~40mins until the squash becomes soft
3. Mash it into a puree

Risotto

1. In a hot pan with some olive oil in it, add the diced onion and the garlic clove.
2. Deglaze with 1 glass of white wine.
3. Cook like a classic risotto by adding the stock when needed.
4. When the risotto is half cooked, add the butternut. Add it slowly.

Optionals

• Replace parsley with fresh sage
• Add diced bacon on top when serving