Risotto with roasted butternut squash, bacon and sage

Ingredients for 4 servings:

• 1 butternut squash, peeled, pitted and diced
• 2 tsp olive oil
• 1 liter chicken broth or vegetable broth
• 100 g bacon cubes
• 1 large onion(s), finely diced
• 1 pinch(s) cinnamon powder, to taste
• 1 cup risotto
• 150 ml dry white wine
• 2 tbsp Parmesan
• 2 tbsp parsley, chopped
• 1 tbsp sage, chopped
• 2 tsp butter
• salt and pepper
• Balsamic cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Toss the diced pumpkin with oil, salt, and pepper. Spread out on a baking sheet and place in the oven at 200°C (top/bottom heat) for about 20 minutes, until the pumpkin is soft. Puree ¼ of the cubes with a hand blender. Bring the broth to a boil and keep warm. Brown the bacon in a large pan for 5 minutes, add the onions, and sauté for 2-3 minutes. Add the cinnamon and cook for 1 minute. Stir in the rice and sauté for 1-2 minutes. Deglaze with white wine and cook until the liquid has evaporated. Add ½ cup of broth and stir until the liquid has evaporated. Do not add the next ½ cup of broth until the previous portion has completely evaporated. After about 15 minutes, check that the rice is tender. Then stir in the pureed pumpkin and remove the risotto from the heat. Stir in the roasted pumpkin cubes, cheese, parsley, and sage, and let stand, covered, for 1-2 minutes. Drizzle the warm plates with balsamic vinegar and arrange the risotto on top. A dry white wine pairs well with this dish.