Butternut Squash Risotto

Today, we’re diving into the world of “Butternut Squash Risotto.” This dish is your cozy sweater and Shakespearean soliloquy rolled into one culinary masterpiece.

Ingredients:

• 500g butternut squash, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 250g Arborio rice
• 750ml vegetable stock
• 100ml white wine
• 50g grated Parmesan cheese
• Fresh sage leaves, chopped
• 2 tbsp butter
• Salt and pepper

Instructions:

1. In a pan, melt 1 tbsp butter and sauté half the squash until caramelised and soft. Set aside.
2. In the same pan, add the remaining butter and sauté onions and garlic. Add the rice and toast for a minute.
3. Pour in the white wine and stir until absorbed.
4. Start adding the vegetable stock, a ladle at a time, allowing each portion to be absorbed before adding the next.
5. Halfway through, add the remaining raw squash cubes.
6. Once the rice is cooked al dente and the squash is tender, stir in the caramelised squash, Parmesan, sage, salt, and pepper.