Recipe - Squash Risotto

750 g Winter squash or a wedge of
pumpkin
1 Onion; chopped
75 g Butter
1 One fourth l Chicken or vegetable stock
4 Fresh sage leaves; torn up
350 g Arborio rice
2 md Sized tomatoes; skinned
seeded and
; chopped
1 lg Glass dry white wine
Black pepper; freshly ground
2 tablespoon Fresh parsley; chopped
2 One half tablespoon Parmesan cheese; freshly
grated
; (optional)

TO SERVE
Extra Parmesan cheese;
freshly grated

Cut the squash into 1cm cubes, discarding skin and seeds. In a heavybased
saucepan, large enough to take all the ingredients with room to spare, cook
the onion in half the butter until tender, without browning.Meanwhile bring
the stock to the boil in a separate pan. Turn the heat down as low as
possible to keep hot, without actually boiling.

Add the sage and pumpkin to the onion and stir for about a minute before
adding the rice. Continue stirring for another minute then add the
tomatoes, wine, salt and pepper, and simmer, stirring until the liquid is
evaporated. Add a couple of ladlefuls of the hot stock. Simmer, stirring
until the liquid has evaporated. Repeat until the rice is tender but still
al dente. Stir in the remaining butter, parsley,

Parmesan (if using) and more pepper and salt if needed.

Let it sit for a minute or so, then serve with more Parmesan to hand round
if you like.

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