Name: Butternut squash and sage risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 people
Cuisine: French
Ingredients: 480 g arborio rice; 900 g butternut squash; 1 onion; 1.5 liters hot vegetable broth; 120 g grated Parmesan; 60 g butter; 6 sage leaves; 2 tablespoons olive oil; Salt and pepper

In short

Makes 6 people.
20 minutes of prep, 30 minutes of cooking.
VegetarianNo oven

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The recipe

Steps 5 steps

Peel the squash, scoop out the seeds and cut the flesh into small dice. Slice the onion.
Soften the onion in the oil, add the diced squash and let it brown for 5 minutes.
Pour in the rice and stir for a minute, until the grains turn translucent.
Add the hot broth one ladle at a time, stirring, and wait until it's absorbed before the next ladle. Count 18 to 20 minutes.
Off the heat, add the butter, Parmesan and chopped sage. Cover for two minutes, then serve.