Butternut Squash Risotto with Sage

1. pumpkin, remove the peel, flaky inside including seeds and cut into small cubes. In 250 ml poultry broth with a few sage leaves and salt and pepper make 5 to 10 minutes. The pumpkin should still have a little bit of bite. In the meantime, finely chop 6 sage leaves, finely dice the onion.

2. bring remaining clear soup to simmer. Melt 3 tablespoons of butter in a heavy, large saucepan and sauté the chopped sage for 1-2 minutes. Then add the onion cubes and sauté over medium heat until translucent, about 5 min.

3. add the long grain rice and sauté on low heat for 3 min until slightly translucent, stirring well. Increase the temperature and extinguish the long grain rice with the white wine. Once the wine is absorbed, pour just enough of the simmering clear soup to cover the long-grain rice just flat, stir and reduce temperature repeatedly.

4. simmer the long-grain rice just slightly and gradually pour on clear soup – each time the clear soup is absorbed – always mixing well. While the long grain rice is simmering, saute the remaining sage leaves in a tiny bit of butter until crispy, drain on paper towels.

After 15 minutes, the long grain rice is almost cooked. Mix the pumpkin with the remaining butter and the cheese. Simmer for 3-5 minutes. Check again whether the long-grain rice is ready – creamy with melting core -, if necessary, add more g

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