Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash
To bake
Risotto
How it's done
Squash
Place the squash and sage on a baking tray lined with baking paper, drizzle with oil, mix and season.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C, remove. Place half of the squash in a measuring cup, puree, set aside.
Risotto
Heat the oil in a pan, add the shallots and garlic, sauté. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Add the reserved squash puree, mix. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the risotto for approx. 20 mins. until the rice is creamy and al dente. Set aside 3 tbsp of feta, mix the rest in with the risotto, season.
To serve
Plate up the risotto in deep dishes, top with the sage, the remaining sliced squash and the reserved feta.
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