Ingredients
- 350g of round grain rice
- 500g of butternut squash
- 60g of grated parmesan
- 1 onion
- 60g of butter
- 15cl of dry white wine
- 1.2l of warm broth
- 1 pinch of saffron
- Salt
- Pepper
Preparation
- Wash then cut the courgette into very small dices on a chopping board.
- Peel and wash the onion, then mince finely.
- Hot 30g of butter in a pot then add the onion to soften it up.
- Add the rice, stirring for 1 minute.
- Next splash with the white wine.
- Keep stirring over heat until the wine evaporates.
- Next add the diced courgette.
- Then add salt and pepper to taste.
- Stir vigorously.
- Wet the rice with a ladle of the hot broth, repeat.
- You’ll want to add the broth one ladle at a time, making sure you don’t add the next one until the previous one has been properly absorbed into the rice.
- Cook for 35 minutes. Once done add the rest of the butter, the saffron and the parmesan.
- Remove the risotto from the heat and let stand, covered, for 5 minutes.
- Serve as is.
