Risotto bil-qastan u il-qara hamra helwa

Ingredients

2 tablespoon olive oil

1 large onion , chopped

500gr diced butternut squash

1 tablespoon chopped sage

350gr risotto rice

1 litre hot vegetable stock

100gr hot vegetable stock

100gr cooked chestnut, chopped

Large knob of butter

4 tablespoon freshly grated parmeasan

Method

Heat the oil and the onion and garlic and cook for 5minutes , add the squash sage and rice and cook for a further 2 minutes. Pour in thestock and cook stairingly regurarly for 15minutes ; add the chestnuts and cook for 5minutes or until the rice is tender and the vstock has been absorbed .

Stir in the butter , parsley and parmeasan, divide risotto between bowls, scatter extra parmeasan, season and serve.

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