flespompoenrisotto-DS
Risotto with butternut

ingredients

½ butternut squash
4 sprigs fresh thyme
200 g chestnut mushrooms
1 onion
2 garlic cloves
200 g risotto rice
1 glass white wine (to taste)
700 ml vegetable bouillon (this should be more than enough)
40 g grated parmesan cheese
Olive oil
Salt and pepper

Toppings:
Arugula
Goat cheese
Walnuts

Sanne made this wonderful risotto with butternut squash to get ready to watch Dafne in action at the world championships in London.

Preparation

  • 1
    Preheat the oven to 200°C. Cut the butternut squash into crescents of approx. 1 cm thick. Spread the squash out in a casserole dish. Add 2 tbsp. olive oil, 3 sprigs of fresh thyme, and a dash of salt and pepper. Bake in the oven for 30 minutes. Poke the squash with a fork to check if it is tender enough. If not, allow it to bake a little longer.
  • 2
    Heat the vegetable bouillon in a separate saucepan. Dice the onion and sauté it in one tbsp. of oil for about 3 minutes. Add the garlic and stir-fry for another 2 minutes. Add the rice and sauté slightly.
  • 3
    Add a glass of white wine and stir until it has been absorbed by the rice. Then continuously add a large spoonful of bouillon. Stir after each spoonful until it has been absorbed completely. Continue for about 20 minutes until the risotto rice is done.
  • 4
    In the meantime, cut the mushrooms into slices. Sauté these in a separate pan with a little olive oil and the rest of the thyme. Then add these to the risotto and mix with the half of the grated cheese
  • 5
    Place the squash and the toppings on top of the risotto.
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