D / A / CH
Built-in electric oven and built-in oven
Compact devices & Microwaves
Squash risotto with basil tips
Ingredients for 4 Servings
500 g red kuri squash
400 g risotto rice
2 garlic cloves
1.2 litres vegetable stock
200 ml white wine
100 g Parmesan cheese
40 g butter
90 ml olive oil
1 bunch of basil
Salt and pepper
Remove the seeds and remaining stem from the squash and cut up into small cubes. Heat up 6 tablespoons of oil in a pan and sear the squash cubes at high heat for 3 minutes.
Peel and finely dice the shallots and garlic.
Heat up 6 tablespoons of oil in a saucepan and sweat the shallots and garlic at medium heat for 2 minutes until translucent. Add the risotto rice and steam for another 2 minutes while stirring.
Little by little, first deglaze with 200 ml white wine. Then add the squash cubes and stir in the stock by the spoonful. Allow the risotto rice to simmer gently and continuously, stirring frequently.
Once all the liquid has boiled away, remove the risotto from
the stove. Stir in Parmesan and butter. Season to taste with
½ teaspoon of salt and pepper.
Arrange on a soup plate and garnish with basil tips.