Nutrition Facts
2 servings
2
Recipe for Risotto with Squash, Morels, and Melted Cheese
A delicious vegetarian recipe for squash risotto with morels.
Ingredients
300 Arborio rice
1 Cancoillotte with yellow wine
1 Vegetable broth
100 White wine
1 Finely chopped yellow onion
40 Dried morel
200 Squash
Olive oil
1 clove Chopped garlic
1 Thyme
40 Butter
Pepper
Parsley
Directions
1
Rehydrate the morels in a large bowl of hot water for 30 minutes.
2
Preheat the oven to 180°C. Cut the squash into small cubes. Place them in a baking dish. Sprinkle with garlic, thyme, and olive oil.
3
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 morels. Season with pepper and cook for 3 minutes. Set aside.
5
In the same pot, melt the butter and sauté the onion. Add the rice and mix everything together. Sauté for 2-3 minutes until the rice is translucent.
6
Deglaze with white wine and mix until the liquid is absorbed. Pour in a first ladle of vegetable broth and mix until the liquid is absorbed.
7
Repeat the process until the broth is used up. Add the cheese with yellow wine, the roasted squash, and the morels. Season if necessary. The rice for the risotto should be cooked al dente.
8
Serve hot, garnished with a few leaves of parsley.
9
Tip: to further enhance the flavor of the vegetable broth, use the rehydration water from the morels.
Ingredients
Ingredients
300 Arborio rice
1 Cancoillotte with yellow wine
1 Vegetable broth
100 White wine
1 Finely chopped yellow onion
40 Dried morel
200 Squash
Olive oil
1 clove Chopped garlic
1 Thyme
40 Butter
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. Cut the squash into small cubes. Place them in a baking dish. Sprinkle with garlic, thyme, and olive oil.
3
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 morels. Season with pepper and cook for 3 minutes. Set aside.
5
In the same pot, melt the butter and sauté the onion. Add the rice and mix everything together. Sauté for 2-3 minutes until the rice is translucent.
6
Deglaze with white wine and mix until the liquid is absorbed. Pour in a first ladle of vegetable broth and mix until the liquid is absorbed.
7
Repeat the process until the broth is used up. Add the cheese with yellow wine, the roasted squash, and the morels. Season if necessary. The rice for the risotto should be cooked al dente.
8
Serve hot, garnished with a few leaves of parsley.
9
Tip: to further enhance the flavor of the vegetable broth, use the rehydration water from the morels.
Notes
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