for 4 people

Squash

600 g	squash (e.g. Hokkaido with the skin on), cut into approx. 1 cm slices
¼ bunch	sage, finely chopped
1 tbsp	olive oil
½ tsp	salt
a little	pepper

To bake

1 dl

water

Risotto

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, finely chopped
300 g	risotto rice (e.g. Arborio)
2 dl	white wine
9 dl	vegetable bouillon
200 g	feta, finely crumbled
	salt and pepper to taste

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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