Butternut squash and sage risotto

This recipe is from the September issue of the Czech food magazine Apetit.

Serves 4

1kg butternut squash – cut into squares and baked in the oven at 200 degrees until soft with some olive oil and chopped sage

2 tbl spoons olive oil

a bunch of sage – half finely chopped

1.5l vegetable stock

50g butter

salt and freshly gournd pepper

1 onion – finely chopped

300g risotto rice

150ml white wine

50g parmesan – finely grated

Bake the squash in the oven until soft. Fry the onion in half of the butter, until soft. Stir in the rice and wine. Leave the wine to evaporate and then add a ladel full of vegetable stock. Wait until the stock evaporates and then add another one. Keep doing this until you use up all the stock. In the meantime fry whole sage leave in the olive oil and dry on a paper kitchen towel. Add half of the baked squash to the risotto and squash it in with a fork until mashed. Add salt and pepper.  Serve the risotto with the other half of the squash on top and the fried sage leaves.

Bon apetit!

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