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Creamy Squash and Sage Risotto

Name: Creamy Squash and Sage Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 g risotto rice; 450 g Hokkaido squash; 1 onion; 900 ml hot vegetable stock; 80 ml white wine or extra stock; 50 g Parmesan; 10 sage leaves; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp pepper

Zusammenfassung

Velvety risotto with roasted squash, crisp sage and Parmesan.

Preparation

Heat stock in a small pan and keep it just below a simmer. Remove seeds from squash and cut the skin-on flesh into 1 cm cubes. Finely dice onion.
Heat oil in a wide pan over medium heat. Cook squash with half the sage, salt and pepper for 8 minutes, stirring occasionally, until tender at the edges. Remove one third of the squash for topping. Add onion and cook 3 minutes.
Add rice and stir for 1 minute until the grains look translucent at their edges. Pour in wine and let it absorb. Add hot stock one ladle at a time, stirring often and adding the next ladle only when the previous one is nearly absorbed. Continue 18 to 20 minutes.
The rice is ready when it is tender with a slight bite and the risotto flows slowly when the pan is shaken. Remove from heat, stir in Parmesan and remaining sage, cover for 2 minutes, then add stock if needed for a loose creamy texture. Top with reserved squash and serve.