Squash Risotto

It's autumn and that means, squash season...
With all that squash, you can bake and make all kind of things.
As for today I made a really simple squash risotto.




















Prep time: 10-15 minutes 
Cooking time: 30 minutes

What you will need (for 2 to 3 Persons):

Half a Squash ( I used Hokkaido)
Half a Cup Risotto Rice
1 Onion
Oil
Water
Vegetable Buillon Powder
Salt
Pepper
Cheese (like Parmesan)

To do:

First you have to cut the squash into halves and remove the seeds.
You can, but you don't have to peel the shell off (save time).

In a pot, you have to make a stock ( you can use some hot water with Vegetable Bouillon Powder) and keep it warm.
Next step cut the squash into little pieces.
In a pan you have to fry a sliced onion. After that you can put half a cup of risotto rice and the squash into the pan. The rice should be a little bit clearer after that.
Put some stock into the pan and bring it to boil.
Reduce the heat after that to a very low heat.
It is important that you have to stir every now and then.
And you also should keep adding stock every now and then.

When your rice is ready you can start seasoning with salt, pepper and cheese.

Enjoy your meal :)

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