Instructions

1. Peel the butternut squash.
2. Cut it in small cubes after you have taken off the seeds.
3. Chop the onion finely.
4. Fry gently in half the butter the chopped onion and then add the butternut squash and leave to cook for 10 minutes adding 2 large spoons of broth.
5. Heat one table spoon of extra virgin olive oil in a pan.
6. Add the rice, toast it for a minute until it becomes translucent, add the glass of wine and let evaporate.
7. Add the squash and a ladle of the broth.
8. Stir and slowly start adding a ladle of broth waiting every time for it to be absorbed by the rice.
9. Keep stirring the rice until it is cooked through, about 20 minutes.
10. Turn the heat off, add a little bit of butter and a good spoonful of Parmesan. Stir well.
11. Cover with a dry cloth and a lid.
12. Allow to rest for 5 minutes (the cloth will trap the steam and give you a nice glossy rice).
13. Serve hot.

• Servings : 6
• Ready in : 40 Minutes
• Recipe Type : First Courses
• Ingredient : butternut squash, extra virgin olive oil, Onion, Parmesan, rice, vegetable stock, White wine