Method
Ingredients
- 200 g risotto rice
- 250 g hokkaido squash, diced
- 1 Schalotte shallot
- 700 ml hot vegetable stock
- 1 EL olive oil
- 1 Prise salt
Method
- Fry the squash and shallot in the oil for 5 minutes.
- Toast the rice and add the stock gradually, stirring.
- The squash should be soft at the end.
- Taste and leave it briefly.
