I chosse butternut squash as even after 20 minutes cooking with rice it stay quite firm, I mean you’ll still have the shapes of cubes here and there and I think it’s quite a nice feeling.
Pumpkin can of course replace butternut squash but it might become very soth when cooking, almost like a purée and you will get a risotto in a creamy orange sauce without any any chunk of squash. Up to you…
A for other ingredients!
- No white wine in this recipe, I don’t think it’s necessary.
- Parmesan cheese quantity is according to your taste Non to lots of cheese for a creamy end result.
- Btoth can be homemade, readymade or in cubes as the French use a lot. Vegerable broth or chicken broth.