Nutrition Facts
2 servings
2
Recipe for Risotto with Soft Cheese, Squash, and Morels
Here you will find the recipe for risotto with cheese, squash, and morels, perfect for a flavorful lunch or dinner. This recipe made with cheese, Arborio rice, white wine, morels, squash, and parsley is foolproof and especially very delicious.
Ingredients
300 Arborio rice
1 Melted cheese with yellow wine
1 Vegetable broth
100 White wine
1 Yellow onion
40 Morel
200 Squash
1 clove Garlic
1 Thyme
40 Butter
Olive oil
Pepper
Parsley
Directions
1
Rehydrate the morels in a large bowl of hot water for 30 minutes.
2
Preheat the oven to 180°C.
3
Cut the squash into small cubes. Place them in a baking dish. Sprinkle with garlic, thyme, and olive oil. Bake and let roast at 180°C for 15 minutes. Remove from the oven and set aside.
4
In a saucepan, melt the butter and sauté the rehydrated morel mushrooms. Add pepper and cook for 3 minutes. Set aside.
5
In the same pot, melt the butter and sauté the onion.
6
Add the rice and mix everything together. Sauté for 2-3 minutes until the rice becomes translucent.
7
Deglaze with white wine and mix until the liquid is absorbed.
8
Pour a first ladle of vegetable broth and mix until the liquid is absorbed. Repeat the process until the broth is used up.
9
Add the melted cheese to the yellow wine, roasted squash, and morels. Season if necessary.
10
To finish, the risotto rice should be cooked al dente. Serve hot garnished with a few parsley leaves.
Ingredients
Ingredients
300 Arborio rice
1 Melted cheese with yellow wine
1 Vegetable broth
100 White wine
1 Yellow onion
40 Morel
200 Squash
1 clove Garlic
1 Thyme
40 Butter
Olive oil
Pepper
Parsley
Directions
Directions
1
Rehydrate the morels in a large bowl of hot water for 30 minutes.
2
Preheat the oven to 180°C.
3
Cut the squash into small cubes. Place them in a baking dish. Sprinkle with garlic, thyme, and olive oil. Bake and let roast at 180°C for 15 minutes. Remove from the oven and set aside.
4
In a saucepan, melt the butter and sauté the rehydrated morel mushrooms. Add pepper and cook for 3 minutes. Set aside.
5
In the same pot, melt the butter and sauté the onion.
6
Add the rice and mix everything together. Sauté for 2-3 minutes until the rice becomes translucent.
7
Deglaze with white wine and mix until the liquid is absorbed.
8
Pour a first ladle of vegetable broth and mix until the liquid is absorbed. Repeat the process until the broth is used up.
9
Add the melted cheese to the yellow wine, roasted squash, and morels. Season if necessary.
10
To finish, the risotto rice should be cooked al dente. Serve hot garnished with a few parsley leaves.
Notes
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