Butternut Squash Risotto

How to Make Butternut Squash Risotto

1. Make the risotto first:
2. Dice the onion and the celery stick.
3. Melt 3 ounces (85 grams) of butter in a large pan, on low-medium heat.
4. Add the vegetable oil and mix it with butter.
5. Add the onion and cook until translucent.
6. Then add the celery. Mix and braise until the vegetables soften.
7. Add the Arborio rice. Continue stirring for 2 to 3 minutes. The rice should be well-coated with butter.
8. Add the white wine and mix. Cook until the wine reduces.
9. Add the chicken stock. Mix and cook for several minutes, or until the rice absorb the liquid.
10. When the rice is ready, grate the parmesan on it and add the remaining butter. Mix well, then set aside the risotto.
11. Meanwhile, as the risotto is still cooking, slice the butternut squash, then peel it and remove its seeds.
12. Cut the butternut squash into small cubes.
13. Dice the chili pepper.
14. Melt the butter in a skillet.
15. Add the butternut squash, mix, and braise.
16. Add the chicken stock and the chili and let them simmer.
17. When the liquid reduces by half, add the rosemary sprig and cook together, to bring out the flavor.
18. Next step is to add the risotto and mix all the ingredients.
19. Serve the butternut squash risotto warm, with grated parmesan on top.
20. Enjoy!