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Home Fantastic risotto with pumpkin and zucchini

Fantastic risotto with pumpkin and zucchini

Recipes

How lovely it is to be friends with people who can really cook. I've always loved being in the kitchen, but over the past few months I lost my magic a little. I now understand why some people don't enjoy cooking when they're on their own — I've experienced that too. That's why I enjoy eating together with friends even more: you aren't cooking just for yourself, and it's much more sociable. I enjoy it even more when we prepare the food together, especially with someone I can learn from.

This risotto recipe was dreamed up by a friend of mine, just spontaneously while he was in the supermarket. Don't be put off by the fact that he's a chef: you can do it too, believe me. There really aren't that many ingredients, and if you follow the recipe it can hardly go wrong. A tip from me: use a good sharp chef's knife, it makes dicing so much easier. And above all; enjoy the cooking and the eating!

Oh: if you don't have fresh thyme or sage you can also use the dried versions, or pick up some oregano or Italian herbs. But fresh really is the tastiest =D

Recipe

Fantastic risotto with pumpkin and zucchini

A silky, savory risotto with butternut squash, zucchini and a mix of mushrooms, finished with Parmesan and fresh herbs. Perfect for an indulgent weeknight dinner.

Course	Main course
Kitchen	Northern Italian
Servings	2

Preparation time

Preparation time	45 min
Stiffen up min.	10 min
Total	45 min

Equipment

Large pan
grater
measuring jug
tea towel

Ingredients

1/2 butternut squash
1/2 zucchini
1 onion (or 2 shallots)
1 clove garlic
1 container mixed mushrooms
200 g risotto rice
200 ml chicken stock (plus a little extra)
1 glass dry white wine
Parmesan cheese to taste
1 tsp fresh thyme
1 tsp fresh sage
salt & freshly ground pepper
olive oil

risotto met pompoen en courgette

1. Finely chop the onion, mince the garlic and cut the squash (peel first) and zucchini brunoise, that is into small cubes. Grate the Parmesan and roughly chop the mixed mushrooms, but not as small as the cubes (they will shrink). Boil water and dissolve the stock cube in it to make the chicken stock.

2. Heat some oil in the pan, sweat the onion and then add the garlic. Now add the squash and zucchini and fry until the vegetables have softened a little. Then add the mushrooms and fry for another 2 minutes. Add a little olive oil if needed and add the dry risotto rice to the pan. Stir this for a few minutes so the flavours can infuse. Then add the wine and cook everything for 2 minutes. Pour the stock into the risotto little by little so the rice can absorb the liquid each time.

3. Don't use all the stock — leave a little aside. Add a handful of grated cheese to the pan and stir it through. After 10 minutes turn off the heat, remove the lid from the pan, drape a tea towel over the pan and put the lid back on. Leave it like this for another 10 minutes.

4. Remove the lid, add the finely chopped herbs and season with salt and freshly ground pepper. This is also the moment to add the last bit of stock to the risotto to make it even creamier. Spoon the risotto into deep plates and serve with the remaining Parmesan. Buon appetito!

Cooking mode Prevents your screen from going to sleep

The trick to a perfect risotto is patience: add the stock little by little and keep stirring. That way the rice releases its starch and you get that wonderfully creamy texture risotto is known for.

Serve the risotto immediately in deep plates and sprinkle generously with grated Parmesan. A glass of the same dry white wine you used in the dish completes the meal.

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