Butternut Squash Risotto

1 onion, finely chopped

1 tbsp. (15 ml) of virgin Camelina Oil Signé caméline

1 1/2 cup (375 ml) of Arborio Rice

1 1/2 cup (375 ml) of dry white wine

4 cups (1 L) of vegetable broth

2 cups (500 ml) of frozen Butternut Squash, in cubes

1/2 cup (125 ml)of  grated Parmesan cheese

4 tsp. (20 ml) of roasted camelina seeds Signé caméline

Salt & pepper

1. In a large nonstick skillet, heat oil over medium-high heat. Add the onion and cook for 4 or 5 minutes, until the onion is lightly browned.
2. Add the rice and mix well to coat it with oil. Add the white wine to deglaze, let the wine completely evaporate.
3. Over medium heat, add broth, about 1 cup (250 ml) at a time, frequently stirring, until the liquid is completely absorbed between each addition. Season with salt and pepper.
4. Cook for 18 to 22 minutes or until the rice is al dente. Add broth as needed.
5. While the rice is cooking, place the squash in a medium microwave-safe bowl and bake for 5 minutes. Using a foot blender, reduce squash to a purée.
6. Using a fine grater, grate the Parmesan cheese.
   
7. Add the squash puree and Gouda to the risotto and stir to melt the cheese.
8. Divide the risotto into 4 bowls, garnish with roasted camelina seeds and crushed pepper and serve.