RISOTTO WITH FETA AND BUTTERNUT SQUASH

Preparation Method :

• First, bake the whole butternut squash in the oven until it has softened slightly. When it is cool enough to handle, cut it in half.
• Peel the skin from one half of the squash and scrape away the seeds, then cut the flesh into cubes. Save the other half for soup.
• Melt half the butter in a large pan and add the onion, the softened butternut squash and the chopped sage.
• Gently fry the onion until it turns soft but not browned. Stir in the rice and allow the grains to cook until the rice starts to crackle and spit.
• Add the wine and stir for one more minute, allow the alcohol to evaporate and the liquid to be absorbed.
• Add 3 ladlefuls of hot stock and stir gently until the grains have absorbed most of the liquid.
• Continue to add the stock one or two ladlefuls at a time, stir it continuously until all the stock has been absorbed and the rice is tender.
• As soon as the rice is cooked, remove it from the heat and stir in the remaining butter until it has melted. Then add the crumbled Feta and stir that through as well. Adjust the seasoning to taste.
• Cover and leave to rest for 5 minutes, then serve on warmed plates sprinkled with chopped sage and with the Parmigiano Reggiano offered separately.