for 2 person

Squash

150 g	squash (e.g. butternut, cut into approx. 1 cm cubes)
2 tbsp	olive oil
½ tbsp	poppy seed
¼ tsp	salt
a little	pepper

Risotto

½ tbsp	olive oil
1	onion, finely chopped
130 g	risotto rice
1 dl	white wine
3 ½ dl	vegetable bouillon, hot
	Parmesan, grated, as much as desired
a little	full cream, to taste

Sauce

60 g	quince paste
1 tbsp	white port
4 tbsp	water

How it's done

Squash

Place the squash on an oven tray lined with baking paper. Add the olive oil and poppy seeds, mix and season with salt and pepper.

Bake for approx.15 mins. in the centre of an oven preheated to 220 °C (fan 200 °C.

Risotto

Heat the olive oil, sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the vegetable stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in a little Parmesan and cream if desired.

Sauce

Bring the quince paste, port and water to the boil in a pan. Reduce the heat and cook until the sauce has thickened. Divide the risotto onto plates, top with diced squash and serve with the sauce.

Show complete recipe