Butternut squash risotto

• Olive oil (½ tbsp – 2 people) (1 tbsp – 4 people) (11/2 tbsp – 6 people)
• Thinly sliced leek (100g – 2 people) (150g – 4 people) (200g – 6 people)
• Peeled diced (1.5 cm) butternut squash (200g – 2 people) (400g – 4 people) (600g – 6 people)
• Arborio rice (150g – 2 people) (300g – 4 people) (150g – 6 people)
• Vegetable stock (350ml – 2 people) (700ml – 4 people) (1.1l – 6 people)
• Grated parmesan cheese (25g – 2 people) (50g – 4 people) (75g – 6 people)

2 people = 15 min preparation and 8 min cooking time

4 people = 15 min preparation and 8 min cooking time

6 people = 15 min preparation and 8 min cooking time

Cooking pressure = high

Add oil.

Brown leeks and squash for two minutes. Add rice. Stir to coat.

Add stock. Stir well to combine.

Add parmesan cheese. SEASON TO TASTE AND SERVE!