Squash risotto

Carmencita · Videorecipes · Squash risotto

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Autumn is already here and what better way to kick it off that with a delicious recipe with seasonal products.

A very creamy dish with an irresistible flavour thanks to the spices that blend perfectly with the squash, the walnuts and the Gorgonzola.

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Cost

6

euros

Rations

4

people

Preparation

20

minutes

Cooking

minutes

Difficulty

Low

Ingredients

1/2 pumpkin
Carmencita Salt and truffle
25 g butter
Extra virgin olive oil
1 onion
200 g Arborio rice
750 ml Vegetables soup
1 teaspoon Carmencita Oregano
1 teaspoon Carmencita ground Cumin seed
1/2 teaspoon Carmencita ground White pepper
1/2 teaspoon Carmencita Thyme
50 g gorgonzola cheese
Walnuts

Preparation

Roast the squash half with olive oil and truffle salt for 1 hour at 180⁰C.
Scoop the pulp out of the squash and set aside.
Begin the risotto by poaching the onion in butter, little by little.
Once it is well poached, add the white wine and reduce.

Add the Arborio rice, the squash pulp and the vegetable stock.
Season the risotto with oregano, cumin, white pepper and thyme all the while stirring the rice while it cooks.
Cook for 15 minutes and mix in the gorgonzola cheese until the risotto is creamy.

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Salt and truffle

Oregano

Ground cumin

Ground white pepper

Thyme

Back to Videorecipes

Squash risotto

Cost

6

Rations

4

Preparation

20

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

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"The spice book"
aromas and spices

Back to Videorecipes

Squash risotto

Cost

6

Rations

4

Preparation

20

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

You may also be interested in...

Sweet potato and coconut cream

Garam marsala chicken

Leek and burrata salad

Quinoa salad

Discover "The spice book" aromas and spices

Discover
"The spice book"
aromas and spices