for 4 people

Risotto

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
300 g	risotto rice
400 g	squash, coarsely grated
2 dl	white wine
7 ½ dl	vegetable bouillon
80 g	grated Sbrinz
1 tbsp	butter
	salt and pepper to taste

Mushrooms

2 tbsp	olive oil
½ bunch	sage, leaves torn off
300 g	king oyster mushrooms, cut into slices approx. 1 cm thick
¼ tsp	salt
a little	pepper

How it's done

Risotto

Heat the oil in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Add the squash and cook briefly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente. Mix in the cheese and butter, season.

Mushrooms

Heat the oil in a pan. Reduce the heat, fry the sage leaves for approx. 30 secs., remove, set aside. Add the mushrooms, fry for approx. 5 mins., season. Plate up the risotto, top with the mushrooms and sage.

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