Squash risotto

Ingredients

• 160 gRisotto rice
• 400 gSquash, diced
• 800 mlvegetable stock, hot
• 60 gOnion
• 40 gParmesan, grated
• 20 gButter
• 15 gOlive oil (1 tbsp)
• Sage, nutmeg, salt, pepper

How to make it

1. Finely dice the onion and soften it in the oil, add the squash and fry for three minutes.
2. Add the rice and stir until the grains look glassy.
3. Add a ladle of hot stock and stir until it is absorbed. Then the next one. Carry on for 20 minutes.
4. When the rice is soft and the squash falls apart, take the pot off the heat.
5. Stir in the butter and Parmesan, season with nutmeg, salt and pepper.
6. Rest covered for two minutes, serve with sage.

One tip

A finished risotto spreads slowly across the plate. If it stands up, there was too little stock.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.