A very satisfying and comforting vegetarian meal. Creamy and flavourful, will make a great side dish or main course on a cold Autumn or Winter day.
Butternut squash, 500g (peeled and cut into very small chunks)
Risotto rice (Arborio or Carnaroli), 160g
Vegetable stock, 1 litre
Half a small onion
Parmesan cheese, 60g
Small glass of white wine
Extra virgin olive oil, 3 tbsp
Truffle Sauce, 3/4 tsp
Bring the stock to the boil and keep on a low simmer.
Peel the squash and cut it into very small chunks.
In a pan, heat the olive oil. Add the chopped onion and cook gently for a few minutes. The onion should be soft but not coloured.
Toss the squash into the oil, and cook for 15 minutes, adding some stock every now and then, so that it doesn't stick to the pan or burn.
Season with salt.
After 15 minutes the squash should be soft.
Stir the rice into the pan with the squash and toss for a couple of minutes.
Pour in the wine and simmer until completely evaporated.
Add the stock, a ladleful at a time, and stir the rice for about 18-20 minutes (but it's better to follow the cooking instructions on the risotto pack), until the rice is cooked but still a little bit al dente. The rice creamy but not too dense.
Remove from the heat. Add the parmesan, the butter and the truffle sauce. Cover and leave to rest for a few minutes.
Serve the risotto, adding more truffle sauce if desired.