Instructions :
Preparation of the squash: Peel and cut the squash into small pieces. Cook it in a pan with a little olive oil until it is tender. Reserve.
Sauté the mushrooms: Clean and slice the mushrooms. Saute them in a pan with a drizzle of olive oil until they are nicely browned. Season and reserve.
Cooking the risotto: Heat a little olive oil in a large saucepan, add the chopped onion and garlic, and fry until translucent. Add the rice and stir until pearly. Add the white wine and let it evaporate.
Incorporating the broth and squash: Add the broth little by little, stirring regularly. Halfway through cooking, add the squash and continue until the rice is creamy.
Finishing: When the risotto is ready, add the grated parmesan, stir, and adjust the seasoning.
Serving: Serve the risotto on plates, arrange the sautéed mushrooms on top and add a few sage or thyme leaves for decoration.
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4 people
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