KÜRBISRISOTTO Recipe
Winter squash risotto with brie cheese, pumpkin
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Squash
Peel, seed, and dice the winter squash into small cubes. Set aside.
Heat the Broth
In a saucepan, heat the vegetable broth over low heat and keep warm throughout the cooking process.
Cooking
Sauté Aromatics
In a large skillet or pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Cook the Squash
Add the diced winter squash to the skillet and cook for about 5-7 minutes, stirring occasionally, until it starts to soften.
Add Arborio Rice
Stir in the Arborio rice, ensuring it is well-coated with the oil and heated through, about 2 minutes.
Add Broth Gradually
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Incorporate Cheeses
Once the rice is cooked, remove from heat and stir in the pieces of brie cheese and the grated Parmesan cheese. Mix until the cheeses are melted and the risotto is creamy.
Season and Garnish
Season with salt, black pepper, and chopped fresh sage leaves to taste. Serve warm, garnished with additional sage if desired.