An elegant dish where peanut squash provides both a spectacular sweet flavour and the creamy texture that takes a risotto from good to incredible.
Ingredients:
- 400 g of peanut squash
- 300 g of rice (arborio or carnaroli type)
- 1 litre of hot vegetable stock
- Half an onion
- 1 generous knob of butter
- Grated Parmesan cheese to taste
- Half a glass of white wine
- Extra virgin olive oil and salt
Preparation:
- Divide the squash into two parts. Cut one half into very small cubes. Boil or roast the other half beforehand and mash it with a fork into a purée.
- In a wide pan, sauté the finely chopped half onion in a little oil.
- Add the raw squash cubes and the rice. Stir for a couple of minutes until the rice grains begin to look slightly translucent around the edges.
- Pour in the white wine and let the alcohol evaporate.
- Start adding the hot stock (which you should keep in a separate pot) ladle by ladle, stirring constantly. The friction from stirring is what releases the starch from the rice and makes it creamy.
- Halfway through cooking, add the squash purée you had set aside.
- When the rice is al dente (about 18 minutes in total), take it off the heat. Add the cold butter and the Parmesan. Stir vigorously to bind the risotto so it is glossy and spectacular.
