This delicious creamy butternut squash risotto is cooked in the juice of 2 butternut squash, a little white wine and a bit of broth. The taste is absolutely delicious, so mild and yet so rich in flavor, and the texture is deliciously creamy – for which we can probably also thank the good amounts of parmesan. Of course, you need a juicer to make this butternut squash risotto; if you have one, there is nothing wrong with that.
Ingredients
400 grams of risotto rice
600 grams of butternut squash Greeks
30 grams of celery finely diced
200 ml vegetable broth
200 ml of white wine
3 tablespoons lemon juice, freshly squeezed
1 onion, finely chopped
2 cloves of garlic, finely chopped
150 g parmesan, finely grated
Oil for frying
Salt and pepper
For Garnish:
Sumac powder flakes
Microgreens
Prep:
- Saute the chopped onion and garlic in olive oil, followed by the celery.
- Pour in the risotto rice and fry until lightly glossy.
- Add the white wine and let the alcohol evaporate.
- Add pumpkin juice a little at a time and let your risotto simmer on low heat for approx. 20 min, – stir regularly and add pumpkin juice and broth when needed.
- When the risotto rice has the right consistency, preferably with a little bite, stir in the Parmesan cheese.
- Season with salt and plenty of pepper and serve immediately.
