🎃 Butternut Squash Risotto

4 servings · prep 20 min · cook 35 min

Ingredients

• 300 g arborio rice
• 600 g butternut squash
• 1 l stock
• 1 onion
• 100 ml white wine
• 40 g butter
• 80 g parmesan
• Sage
• Olive oil
• Nutmeg

Method

1. Roast half the diced squash in the oven with the sage.
2. Sweat the onion, add the rice and toast it.
3. Deglaze with white wine, add the rest of the squash grated then the stock ladle by ladle (18 min).
4. Fold in the roasted squash and nutmeg.
5. Finish off the heat with butter and parmesan (mantecatura).

Adapted from Chef Billy Parisi (YouTube)

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