FRIJE

Instructions

• 1.   Preheat the oven to 180 °C (350 °F). Spread the diced butternut squash on a baking sheet lined with parchment paper. Season with thyme and rosemary, salt and pepper, and drizzle with a little olive oil. Bake for 20 minutes in a hot oven, stirring halfway through cooking.
• 2.   Clean the oyster mushrooms (if necessary, cut the larger ones in half) and sauté them in a little olive oil or butter until golden and crispy. Drain on paper towels. Add the sage to the mushroom cooking juices and mix for 2 minutes. Remove them from the pan and drain on paper towels.
• 3.   Peel and chop the shallot and garlic. Sauté them in a drizzle of olive oil and add the rice. Stir until all the grains become translucent. Deglaze with white wine and mix well until the alcohol has evaporated. Add a ladle of hot broth and mix until absorbed. Repeat the process with all the hot broth: cook for 18 minutes.
• 4.   Add the ricotta, salt, and pepper, and continue cooking, covered, for 2 minutes. Divide into plates and add the mushrooms, butternut squash cubes, goat cheese, and sage leaves.
• 5.   To lighten the risotto, use ricotta instead of parmesan cheese and butter.
• 6.   To save time, prepare the risotto in the oven. Sauté the shallot with the rice and add the wine and broth. Stir, then put in a preheated oven for 15 minutes.

Nutritional information *