For risotto lovers, this one have a nice twist with squash, so comforting and colorful. A must taste.
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.
Butternut Squash Creamy Risotto
Comforting and healthy dish so tasty with pumpkin or butternut squash. This risotto can become a complete vegetarian meal.
Ingredients
- 400 gr butternut squash pulp or other pumpkin
- 1 clove garlic
- 2 shallots or onions
- 1 tablespoon olive oil
- 1 knob butter 15 gr
- 400 gr risotto rice
- 1.2 liters broth or water and 2 vegetable or chicken bouillon cubes
- grated parmesan cheese
Instructions
- Heat butter and oil in a casserole.
- Peel and finely chop shallots (or onion) and garlic.
- Fry shallots and garlic for 5 minutes. Meanwhile peel butternut squash, cut in half and remove seed and cut it into cubes (1 to 2 cm large).
- Add rice in the pan and stir. Fry for about 5 minutes, stirring occasionally, until rice becomes translucent. Meanwhile heat broth (or water with bouillon cubes).
- Add ⅔ of the broth, then the butternut squash cubes, stir and cook over medium heat for 18 to 20 minutes, stirring regularly. Add the rest of the broth, little by little, to moist as soon as needed.
- Check If rice is well cooked before removing from the heat. The rice should remain crunchy in the middle but be tender on the outside, with a creamy look. No more liquid should remain.
- Add Parmesan cheese according to your taste. Season with salt and pepper to taste.
You liked this recipe?Subscribe to my mailing list for more French recipes and exclusive content
