5cupswater + bouillon cube1 liter + 100 grams, heat together and stir to combine
1 1/2tablespoonsbutter21 grams
1/4cupfreshly grated parmesan cheese40 grams
1/4cupwhole cream55 grams
Pre-heat oven to 350 ° (180° celsius)
Clean squash (remove seeds but leave the skin) and cut into 4 or 5 large slices, place on a cookie sheet and leave in pre-heated oven for approximately 15 minutes. Remove from oven let cool enough to handle, remove the skin and cut into small cubes.
In a medium to large pan add olive oil, chopped onion cook on medium heat till onion becomes translucent then add the squash and salt, with a potato masher mash coarsely or finely the onion and squash (I mashed very coarsely because we like small cubes of squash in our risotto). Then add the rice and broth one cup (250 grams) at a time, till rice absorbs the liquid before adding another cup, stirring almost constantly. When rice is cooked (add a little extra water if needed). Remember you want to leave a little liquid, the texture must be creamy and not dry. Turn off heat and add butter, cream and freshly grated parmesan cheese, stir to combine. Top with extra parmesan if desired. Serve immediately, Enjoy!