A special butternut risotto!

I know, I have already published another butternut risotto recepe,
but this one is even better than the other one!

I love risotto!!!

BUTTERNUT RISOTTO


Ingredients for 4 people:

for broth:

1,5 lt of water
2 celery sticks
2 carrots
1 fennel
2 butternut slices
salt to taste good


for risotto:

5 handful of arborio rice
1 small onion, diced
3 TBS olive oil
half butternut,diced
1TBS sour cream
1 handful grated parmesan
pepper

Cut in half a butternut, peel it and put aside 2 slices for broth.
Dice it and roast in oven at 400 F for 20 min or till soft.

Put water and all ingredients in a pot to prepare a vegetable broth.
Let it boil for 30 minutes.
Drain broth and keep butternut aside. Squash it to obtain a puree.

When broth is ready, put oil and onion in another pot and let onion cook
till translucent.
Add rice and toast it for few minutes, then add the pureed butternut and mix.
Add 2 ladles of broth and stir well.
When rice gets dry add another ladle of broth and stir.
Keep repeating this process for about 15 minutes.
Taste rice to check if cooked and stop adding broth.
Add roasted butternut and mix well.
When all liquid has evaporated, add sour cream and stir well.
Switch off stove, add parmesan and pepper.

Let risotto rest for at least 5 minutes before serving it.