Risotto alla Zucca (Butternut Squash Risotto)

Creamy and delicate, this risotto alla zucca (butternut squash risotto) is truly irresistible. The simple flavours create an unforgettable dish that's perfect for all occasions, from a romantic dinner to Halloween.

📝 Ingredients

• 1 tablespoon olive oil
• 40 g (1.4 oz) unsalted butter
• 1 medium onion, finely diced
• 2 garlic cloves
• 1 tablespoon fresh rosemary, finely chopped
• 500 g (17.6 oz) butternut squash, cut into 1-inch pieces
• 1.5 litres (50 fl oz) vegetable stock
• 350 g (12.3 oz) carnaroli rice
• 75 ml (2.5 fl oz) dry white wine
• 50 g (1.7 oz) parmesan, grated

👨‍🍳 Instructions

1. 1In a large pan, heat the olive oil...: In a large pan, heat the olive oil and then melt the butter in it. Add the onion and saute it for 4-5 minutes over medium heat until soft and slightly translucent.
2. 2Stir in the garlic and fresh rosemary and...: Stir in the garlic and fresh rosemary and continue to cook for another minute until fragrant. Add the butternut squash to the pan together with 2 ladles of the stock and simmer for 15-20 minutes until tender.
3. 3In a separate pan, toast the rice for...: In a separate pan, toast the rice for 2-3 minutes on medium heat by adding it straight to the pan. Add the white wine and cook for another minute or until the alcohol evaporates.
4. 4Add the toasted rice to the pan with...: Add the toasted rice to the pan with the butternut squash and stir to combine. Start adding stock one ladle at a time, stirring occasionally. Repeat until you use most or all the stock and the rice is al dente. The risotto should still have some liquid — if it looks too dry, use a bit more stock.
5. 5Stir in the grated parmesan, season to taste,...: Stir in the grated parmesan, season to taste, and serve immediately, with some extra parmesan on top if you like.