Butternut squash risotto in a rice cooker

Preparation

1. 1

   Cut the squash into 1 cm cubes. Chop the onion.

2. 2

   Put all the ingredients except the Parmesan and sage in the rice cooker.

3. 3

   Select the White Rice programme (or quick-cook setting).

   ⏱ 25 min
4. 4

   At the end, add the Parmesan and chopped sage. Stir vigorously.

   💡 For a true risotto effect, mash a little of the squash with a spoon.