Butternut Squash Risotto
- 1 scallion, chopped
- 1 tablespoon extra-virgin olive oil
- 400 grams carnaroli rice
- 3/4 cup white wine
- 6 cups veggie stock, simmering
- 3 tablespoons butter
- 30 grams grated Parmesan
For the butternut squash cream: In a medium pot, saute the onions and garlic in the olive oil for a couple of minutes, without burning the garlic.
Transfer the mixture to a blender and blend until smooth. Let cool to room temperature.
Add the white wine and simmer until evaporated.
Add the hot veggie stock, little by little. Cook, stirring, for about 9 minutes
Add the butternut squash cream and cook for another 9 minutes.
Add salt to taste. Remove from the heat and stir in the butter and Parmesan.
Add the sausage and fennel seeds and saute briefly.
Add the white wine and simmer until evaporated. Then add the veggie stock and simmer for 40 minutes.