Dairy-Free Squash Risotto

Instructions

1. In a pot, bring the broth to a boil. Keep warm.
2. On a work surface, using a chef’s knife, cut off both ends of the squash. Peel the squash using a vegetable peeler. Cut the squash in half lengthwise. Using a spoon, remove the seeds. Compost the peel and seeds.
3. Grate the rounded parts of the squash to obtain a total of 1 cup (160 g) grated squash. Set aside. Dice the remaining squash.
4. In a large, deep skillet over medium heat, cook the diced squash in 1 tbsp (15 ml) of the oil until al dente and golden. Season with salt and pepper. Set aside on a plate.
5. In the same skillet, soften the onion and garlic in the remaining oil. Add the rice and cook for 1 minute, stirring to coat well. Season with salt and pepper. Add the wine and let reduce until almost dry. Add the grated squash.
6. Add the hot broth to the skillet, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Cook for 17 minutes or until the rice is al dente. Add the diced squash. Continue to cook for 2 minutes while stirring. Add more broth as needed. Adjust the seasoning. Remove from the heat.
7. Divide the risotto among four shallow bowls. Top with the almonds, lemon zest and parsley. Serve immediately.