Roasted butternut squash and apple cider risotto
Ingredients
For the roasted butternut squash
- 300 g butternut squash or any pumpkin
- 4 cloves of garlic
- ½ tsp salt
- ½ tsp pepper
- ½ tsp sugar
- 3 tbsp olive oil
For the risotto
- 1 small yellow onion
- 1 cup rice of your choice
- 200 ml sweet apple cider
- 800 ml water or light vegetable stock
- 3 tbsp butter
- 1 tsp salt
- 70 g grated parmesan or grana padano
- Sage leaves for serving
Instructions
- Preheat your oven to 200°C
- Cube the squash and smash the garlic, place on a sheet pan and sprinkle with the spices and drizzle with olive oil
- Roast in the oven for 25 minutes
- Melt the butter in a pot or dutch oven and add the chopped onion
- Roast the onions for 5 minutes then add the rice and stir for a minute
- Add the cider and cook stirring on medium for 5 minutes, add the water and salt
- Add the squash and the garlic to the pot and cook stirring for 15 minutes
- At this point you can use a potato masher or anything else to smash the pumpkin pieces even more
- Add most of the parmesan and stir it in, leave some for serving
- Serve the risotto with sage and more grated parmesan