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Butternut squash risotto

Agreement : St. Pepin


  • 1 butternut squash of 1 kg (we will use 400 grams of puree)
  • 6 tablespoons of butter
  • 1 onion finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 cups arborio rice
  • 1 cup Versant Blanc wine
  • 6 cups hot chicken stock
  • Freshly grated nutmeg
  • Pepper
  • 60 grams (3/4 cup) grated Parmesan cheese


Cut the squash in half, empty it and then place it face down in the
Place the squash on a baking sheet with a little oil and bake in the oven for about 45 minutes at 350° until the squash is tender. Set aside 400 grams of squash and puree it with a potato masher. You can freeze the other half of the squash purée and use it for soups.

For the risotto, sauté the onion in 4 tablespoons of butter until translucent, then add the garlic and rice and sauté for 1 minute over medium heat. Add the white wine and mix until complete evaporation.

Then add the hot broth gradually (one cup at a time), stirring vigorously until the risotto is cooked, this takes about 15 minutes.
Now add the pumpkin puree, 2 tablespoons of butter, parmesan, nutmeg and pepper.

Serve as a side dish with pan-fried scallops gold roast chicken.

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