Risotto with Squash
Ingredients
- Ingredients
- 450 grams Arborio rice
- 750 grams Hokkaido pumpkin (or butternut squash or other winter squash)
- 10 grams butter
- 25 milliliters Canola oil
- 2 garlic cloves
- 1 onion
- 1 l Vegetable broth
- 500 milliliters fruity white wine
- ¼ salt
- white, freshly ground peppers
- 50 grams shaved Parmesan
- 40 grams butter
Preparation steps
Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel and dice the onion and garlic. Peel the squash, remove seeds and dice. Heat 10 grams of butter and oil in a pot over medium heat and saute onion, garlic and squash until the onion is translucent. Remove a few spoonfuls of squash for garnish and set aside. Add the rice and stir until glossy. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Season with salt and pepper.
Stir in 40 grams of butter and sprinkle with Parmesan and reserved squash. Serve immediately.
