Pumpkin risotto
With MEGGLE Creme Cuisine
Ingredients
| 100 g | Arborio rice |
| 5 ml | Dry white wine |
| 1 pc | Shallot finely chopped |
| 150 ml | Vegetable stock + approx. 1 dcl more to finsih the cooking |
| 2 TBSP | MEGGLE Creme Cuisine |
| 2 TBSP | MEGGLE Creme Cuisine for the purée |
| 120 g | Butternut squash |
| 1 pc | Clove of garlic |
| Salt and pepper | |
| Parmesan |
Preparation
Step 1
- Sauté the chopped shallot until tender, add the Arborio rice and continue to sauté until shiny.
- Add the wine and leave to absorb, than keep adding the stock, until the rice is „al dente“.
Step 2
- Cut the butternut squash into pieces 2 x 2 cm, season with salt and pepper and bake in the oven at 180°C approx. 15 minutes or until tender.
- Blend with a hand blender with the right amount of MEGGLE Creme Cuisine to get a smooth purée.
- Reheat the rice with the purée, add about 2 tablespoons of MEGGLE Creme Cuisine, cook and mix until well combined and the rice is just cooked.
Step 3
- Finish with parmesan, salt and pepper and serve.