Squash Risotto

recipe

• Step 1
  Boil 25 cl of water per portion, add the bouillon cube and stir to dissolve.
• Step 2
  Peel and mince the shallots.
• Step 3
  Cut the squash in half, scoop out the seeds, then cut into large chunks.
• Step 4
  In a pot, melt 1 tsp butter; add the shallot and squash and sauté for 3 minutes before adding the rice. Add the wine and simmer until absorbed.
• Step 5
  Add 1 ladleful of broth. Simmer until absorbed, then add another.
• Step 6
  Repeat with the remaining vegetable broth. After 18-20 minutes, the rice should be cooked.
• Step 7
  When the rice is done, add the parmesan, salt and pepper and mix.
• Step 8
  In a pan, toast the hazelnuts for 3 minutes over medium-low heat, then crush or roughly chop.
• Step 9
  Serve the risotto, sprinkled with ground black pepper and the hazelnuts.