Roasted Butternut Squash and Sage Risotto


(4 people)

·      400 gr. Carnaroli rice

·      1 onion finely sliced or chopped

·      1 butternut, cubed

·      20 gr. Butter

·      2 glasses dry white wine

·      Chicken stock fresh

·      50gr. Good quality butter

·      50gr. Freshly grated 24 months parmesan cheese


·      Heat the oven to 190 degrees. Peel and cube the butternut into 1cm cubes and roast in the oven until very soft and slightly caramelized.

·      Using a hand blender, purée half of the butternut to become a creamy purée.

·      In a pot melt the butter and add the onions

·      Cover with a tight lid and let cook as long as you can without letting them brown

·      As soon as they start browning add the wine and let evaporate on slow temp

·      Add the rice and let fry for 1 to 2 min.

·      Start adding boiling stock (fresh chicken stock or chicken knorr) a bit at the time till rice is nearly cooked through.

·      Add the butternut puree and the butternut cubes to the risotto and finish cooking for another few minutes until the rice is cooked through.

·      Add the butter and parmesan and season with salt and pepper