ROASTED BUTTERNUT SQUASH AND SAGE RISOTTO

Ingredients:

(serves 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

Method:

1. 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.

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

3. In a pot melt the butter and add the onions

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

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

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

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

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

9. Add the butter and parmesan and season with salt and pepper