Butternut Squash Risotto

With Parmesan Crisp and Brown Butter

This creamy risotto makes for the perfect comfort food and the recipe is versatile enough to replace butternut squash with any veggies you happen to have at hand. The only non-negotiable here is finishing with generous servings of grated Parmigiano-Reggiano and butter. The parmesan crisp and brown butter are cheffy little touches we've added to the dish but the risotto is just as delicious with some extra grated parmesan in their absence.



100g Acquerello rice

One finely minced shallot

75g finely minced butternut squash

75ml dry white wine

600ml vegetable stock

25g butter

25g parmesan, grated

Extra virgin olive oil and salt as needed