Squash Risotto

1. In a non-stick pan, sauté the onion in the oil until tender and golden, then add the squash.
2. Salt and cook for 4-5 minutes, adding a few spoonfuls of water to prevent the squash from drying out and sticking to the bottom.
3. In a heavy-bottomed pan, melt 2 tablespoons of butter and add the rice. Cook, stirring, until the grains become translucent.
4. Pour the wine over the rice. Leave to reduce while the alcohol evaporates, stirring with a wooden spoon, for 1 minute.
5. Add the onion and squash mixture. Let cook for 2-3 minutes while stirring, then start adding the vegetable stock, one ladle at a time. Wait until the stock has been fully absorbed before adding more. Don’t forget to stir constantly.
6. As soon as the rice is cooked (creamy, but still firm in the centre), turn off the heat.
7. Add the remaining tablespoon of butter and the parmesan to thicken.
8. Season with salt and pepper and leave to rest for 2 minutes (no more).
9. Serve the risotto immediately and garnish each plate with a small spoonful of mushroom and truffle pâté, to taste.

* The squash can also be chopped in a food processor. This recipe calls for a squash of the butternut, buttercup or delicata variety.