Овочевий бульйон

600 гр

In a pot, add diced butternut squash and enough vegetable broth to cover. Simmer until soft, about 15 minutes.

Рис

150 гр

Цибуля

100 гр

In another pot, melt butter over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

Вершкове масло

30 гр

Stir in rice and cook for another minute before gradually adding warm broth, one ladle at a time, stirring frequently.

Пармезан

30 гр

When rice is al dente, stir in cooked squash and Parmesan. Remove from heat and serve warm.

Garnish with extra grated Parmesan and a sprinkle of pepitas. Leftovers can be stored in the fridge for up to 2 days and reheated on the stove with a bit of broth to loosen it up.