- olive oil - 2 items. spoons
- average squash - 1 piece (about 900 g)
- Salt - 3/4 Teaspoons
- pepper - 3/4 Teaspoons
- chicken broth - 4 cups
- water - 1 cup
- unsalted butter - 4 items. spoons
- small bulbs - 2 pieces
- garlic - 2 teeth
- rice Arborio - 2 Cups
- dry white wine - 1 1/2 cups
- Parmesan cheese - 3/4 Cups
- Grated Nutmeg - 1/4 Teaspoon
- fresh sage leaves - 2 Art. spoons
1. Squash clean, remove the seeds (put aside) and cut into cubes 1 cm in size. Finely chop the onions to make 1 cup. Preheat the olive oil in a frying pan over medium heat. Add about 3 cups of squash and fry without stirring until golden brown, 4-5 minutes. Then mix with a teaspoon of salt and a teaspoon of pepper. Continue frying, stirring, until the squash is soft and dark, about 5 minutes. Put into squash in a small bowl and set aside. 2. Heat the frying pan over medium heat, add the squash seeds and the remaining squash cubes. Cook, stirring, until the squash does not lighten, about 4 minutes. Put the squash in a large saucepan, add chicken broth and water, cover and bring to a boil over high heat, then reduce the heat to medium. 3. Melt 3 tablespoons butter in a frying pan over medium heat. Add onions, garlic, a teaspoon of salt and the remaining teaspoon of pepper. Fry, stirring, until the onion is soft, from 4 to 5 minutes. Add rice to the frying pan and cook, stirring, until the grains become translucent at the edges, about 3 minutes. Add wine and cook, stirring, for 4 to 5 minutes. Meanwhile, strain the hot broth through a fine sieve into a bowl, taking out as much liquid as possible. Pour the broth into a saucepan, cover and keep on low heat to keep the broth hot. 4. When the wine is completely absorbed, add 3 cups of hot broth and half of the squash cubes to the rice. Stew, stirring every 3-4 minutes, until the liquid is absorbed, and the bottom of the pan is almost dry, about 12 minutes. Add cups of hot broth and cook, stirring constantly until it absorbs, about 2 minutes. Repeat with the remaining broth 2 or 3 times, until the rice is ready. Stir with the remaining tablespoon of butter, grated Parmesan cheese, chopped sage and nutmeg. Gently add the remaining squash. If desired, add more cups of broth so that the risotto is not too thick. Immediately submit.
Servings: 4-6