How to cook butternut squash risotto

Peel and remove the seeds from the butternut squash

Cut some thin slices and set aside, dice the rest

Chop half of the onion and add it to a pan with some olive oil and a splash of water

Toss the diced butternut squash in and add some thyme leaves

When cooked set aside

In the meantime add some sunflower seeds oil to a baking pan and toss in the thin slices of butternut squash. Bake for 15 min at 200C or until cooked.

Set aside

Chop the remaining onion and put it in a pan with some olive oil and water

When the onion starts roasting add the dry rice to the pan. Sauté until the rice is well toasted

Add 2/3 of the vegetable stock

When half of the stock is evaporated add back the butternut squash and the chopped parsley.

Add the cream and as much more stock as needed until the rice is cooked, adjust of salt and pepper to taste

When cooked let it rest for 5 minutes, stir some butter and/or parmesan if you want extra taste and creaminess. Plate and garnish with the butternut squash slices and some parsley leaves. Enjoy!