Italian pumpkin risotto

Steps

1. 1

   Cut the squash into small cubes. Roast half of it with 1 tablespoon olive oil at 200°C/400°F for 20 minutes, until tender and lightly caramelized.

2. 2

   In a saucepan, sweat the finely chopped onion in the remaining oil with 20 g butter. Add the rest of the squash and cook for 5 minutes.

3. 3

   Add the rice and toast it for 1 to 2 minutes. Deglaze with the white wine and let it reduce almost completely.

4. 4

   Add the hot stock one ladle at a time, stirring regularly, until the rice is creamy and just al dente, about 18 minutes.

5. 5

   Fold in the roasted squash, Parmesan, remaining butter, and finely sliced sage. Adjust the seasoning.

6. 6

   Let it rest for 1 minute, then serve hot, fluid, and softly spoonable.