Pumpkin Risotto with Gruyère

Halved and roasted in the oven with olive oil, this everyday squash opens the door to countless delicious possibilities. Raw, the flesh can be cooked into everything because it works with so many flavours. 

But my kids’ favorite dish with Butternut is this Pumpkin Risotto with Gruyère that I do with Butternut puree. That is why, see how its done at laclassedecuisine.com !

Ingredients for 4 People:

  • 1 cup Arborio rice
  • 3 cups vegetable stock
  • 1 medium shallot, chopped
  • 4 garlic cloves, minced
  • 4 tablespoons butter
  • 1/2 tsp salt
  • 1/2 cup of Pumpkin puree or Butternut puree

Melt the butter in a pot and add the shallot on medium heat.
Saute shallot until its translucent and add garlic to saute for a few minutes.
Pour rice into the pot and toast it in the butter, onions, and garlic until it becomes translucent.  Add one cup of vegetable stock and stir.
Continue to stir off and on until the liquid is absorbed.  Repeat steps 4 and 5 until the full three cups of stock is used and mostly absorbed.

 Remove from heat and stir in the pumpkin and salt. Serve immediately and enjoy !

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