Butternut Squash Risotto

Method

1. Roast the squash with 1 tbsp oil, salt and pepper at 425°F (220°C) for 25 minutes.

2. Cook the onion in the remaining oil until soft. Add garlic.

3. Stir in the rice for 1 minute, then add the wine until absorbed.

4. Add stock one ladle at a time, stirring, until the rice is creamy, about 20 minutes.

5. Mash half the squash and stir it in with the butter and Parmesan.

6. Fold in the remaining squash, top with sage and serve.

• risotto
• comfort
• fall

Save this recipe in RecimoraThe recipe goes into your Recimora cookbook, and the ingredients become a shopping list in one tap.