Winter recipes

Butternut squash risotto

Today we made a delicious Butternut Squash Risotto.

It was so good that I really want to share this with you.

For 4 people you need: a small squash,  an onion, olive oil, butter, salt, pepper, vegetal stock (or broth) parmigiano cheese, rosemary, sage and 1 coffee cup of Arborio rice per person.

Chop the onion and fry with oil and butter until it is slightly translucent.

Add ½ coffee cup of white wine and the squash cut in small slices.

When it is tender, add the rice and cover with vegetal stock and mix with a wooden spoon .

You can  add vegetable stock if the rice is not cooked but be careful: add small quantities to avoid a liquid rice.

Finish with a pinch of rosemary and sage.

Serve with a generous part of grated Parmesan cheese.