Frenchie'S Butternut Squash And Amaretti Biscuit Risotto

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Peel the squash, cut in half lengthwise.

3. 3

   Remove the seeds. Slice in 8 pieces, place on a baking pan lined with parchment paper.

4. 4

   Add 1 tablespoon olive oil, garlic, salt, and espelette chili pepper.

5. 5

   Bake 20 to 25 minutes until squash is tender.

6. 6

   Mix in the blender with lemon juice, add a little water if necessary to get a smooth and creamy puree.

7. 7

   Make the chicken stock by diluting 1 chicken stock cube in a liter of water.

8. 8

   In a saucepan, heat 20 grams of butter. Add the chopped shallots and bay leaf.

9. 9

   Cook until the water has evaporated (on low heat to prevent discoloration).

10. 10

    Add the rice, stir until coated with butter. Cook for about 5 minutes.

11. 11

    Deglaze with white wine, and cook until the liquid has evaporated.

12. 12

    Gradually add the chicken stock ladle by ladle. Cook for 18 minutes.

13. 13

    Fry the sage leaves in a little olive oil until transparent. Set aside on a paper towel. Keep the sage oil for garnish.

14. 14

    Grate half the Parmesan cheese.

15. 15

    Pour 4 tablespoons of squash puree in the risotto mix. Remove from heat, cover, and let stand for 5 minutes.

16. 16

    Remove outer leaves of Brussel sprouts, keeping only the best leaves. Saute the leaves in olive oil with a pinch of salt. Lay them on an absorbent paper towel.

17. 17

    In this pan, fry the pumpkin seeds for 3 minutes.

18. 18

    Add 40 grams butter, grated Parmesan cheese, and lemon juice to risotto, mix quickly, adjust seasoning and consistency if necessary with a little chicken stock.

19. 19

    Divide into bowls, sprinkle with brussel sprout leaves, fried sage, pumpkin seeds, amaretti cookie crumbs, and Parmesan cheese

20. 20

    Add a few drops of sage oil.

* Per serving · 4 servings · Values may vary.