Pumpkin Risotto

Method

1. 1
   • butternut squash600 g
   • olive oil2 tbsp

   Cook and mash the squash — Heat the olive oil and cook the squash cubes over medium heat for 10 minutes until soft, mashing about half into a rough puree.

   ⏱10 min
2. 2
   • arborio rice320 g
   • onion1
   • butter70 g
   • white wine1 dl

   Toast the rice with wine — Melt half the butter and soften the onion for 5 minutes. Add the rice and toast 2 minutes, then pour in the wine and stir until absorbed.

   ⏱6 min
3. 3
   • arborio rice320 g
   • butternut squash600 g
   • vegetable stock1 l

   Cook the risotto with stock — Add hot stock a ladle at a time, stirring and adding more only when absorbed, for 18 minutes. Fold the squash back in halfway through, until the rice is creamy and al dente.

   ⏱18 min
4. 4
   • butter70 g
   • Parmesan80 g
   • dried thyme1

   Stir in butter and parmesan — Off the heat, beat in the remaining butter, the Parmesan and the thyme leaves to mantecare. Season and serve.