Quick and easy to make, pumpkin risotto is a delicious autumn dish.
Serves 4:
40 g butter from Fromagerie Kern
300 g flour pumpkin, diced, from Thierry Miauton
400 g Vully risotto rice at Aventivrac
2.5 dl milk from Fromagerie Kern
9.5 dl hot vegetable stock from Perrine at Aventivrac
salt
pepper
60 g grated cheese from Fromagerie Kern
chopped chives to garnish
Preparation time: approx. 30 minutes
- Fry the onion in the butter\, add the squash and sauté. Add the rice and brown. Add the milk and stir.
- Gradually add the hot stock\, stirring often\, and simmer over a medium heat until the rice is al dente.
- Season to taste. Serve with the cheese.
