Pumpkin risotto with sage

Ingredients

• 400 g Butternut squash
• 200 g Basmati rice
• 1 head Onion
• 2 clove Garlic
• 1 tsp Oilve oil
• 1 tsp Butter
• 25 g Parmesan
• 2 spear Sage, dried
• 1 g Salt
• 0.2 g Black pepper, ground

Method

1. Cut the pumpkin into pieces and place on a baking tray lined with baking paper and bake in a preheated oven at 180°C, then peel when it is cool.
2. Blend the pumpkin in a blender.
3. Fry the cleaned and diced onion in the olive oil until translucent, then remove from the heat and add the crushed garlic.
4. Stir the rice into the onion, fry, then add a little water or vegetable stock.
5. When it has absorbed all of the liquid, add the water or stock again and so on (until the rice is tender).
6. Meanwhile, add the sage, salt and pepper and finally the pumpkin puree.
7. When it is cooked to a thick consistency, remove from the heat and add the butter and the grated Parmesan cheese.