Butternut squash risotto | Butternut squash risotto Recipes | Butternut squash risotto Recipe

Bake the peeled, slightly salted butternut squash in preheated oven for cca 30 minutes.
Put some olive oil in the pan and add chopped onion and salt, to become glassy and gain some color. Add butternut squash cubes and stir, adding occasionaly some vegetable soup, for about 10 minutes. Add rice, stir, add more soup. Cook for cca 20 minutes, until rice is done.
Add butter, parsley and parmiggiano regano, season according to your taste with some curcuma or pepper, remove from the stowe and leave it cov red for few minutes.