Squash Risotto

I used a kabocha squash, but any type would work well. You can vary the vegetables, as usual.

Ingredients:

1 squash

oil

1 onion

1 tsp honey

5-8 Brussels sprouts

1 vegetable stock cube

250 g risotto rice

boiling water

mint

lemon juice

black pepper

truffle oil

Instructions:

1. Wash the squash and rub it lightly with oil. Roast at 200 C for 60 minutes. Then take it out, halve it, and roast for another 10 or 20 minutes.

2. Dice the onion. Fry it lightly in oil and honey.

3. Wash and halve the Brussels sprouts and add them to the onion. Fry for 5-8 minutes.

4. Add the stock cube. Mash it to break it up.

5. Add the rice. Let it brown slightly with the onion and sprouts (about 2-4 minutes).

6. Pour boiling water over the rice. Cook for about 10 minutes, stirring now and then.

7. Once the water has boiled away, add some more. Cook for another 10 minutes, stirring occasionally.

8. Peel and de-seed the squash. Chop it into pieces.

9. Test the rice. If it is firm but not crunchy, it’s ready. If it’s too crunchy, add more water and cook a few more minutes, then test again.

10. Put the squash in and stir.

11. Season with mint, lemon juice, black pepper, and truffle oil to taste.