Creamy butternut and tomato risotto
Ingredients
4 persons
- 250 grams risotto rice
- 1 butternut
- 2 burratas
- 2 vegetable bouillon cubes
- June 1st
- 2 cloves of garlic
- 1 can of ELVEA Doppio Concentrato 140g
- handful of fresh basil
- 100 grams of parmesan shavings
- 1 splash of cream
- Chili oil
- chili flakes
- dried oregano
- pepper
- salt
Preparation
-
1
Preheat the oven to 180 degrees.
-
2
Cut the butternut into 3x3 cm pieces. Remove the seeds, you can leave the skin on. Marinate them with olive oil, oregano, pepper, and salt. Place them on a baking sheet and roast for about 30 minutes until soft.
-
3
Dissolve 2 bouillon cubes in 1 liter of boiling water.
-
4
Meanwhile, finely chop the onion and garlic. Sauté these in a deep pan with some olive oil. Sauté the rice for 1-2 minutes. Stir in the tomato paste. Start deglazing with the broth, little by little, stirring the rice each time.
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5
When the pumpkin is soft, put it in a large chopper or measuring cup and mix with a splash of water/cream until smooth. When the risotto rice is almost cooked, mix in the butternut cream.
-
6
Stir in the Parmesan cheese until you have a creamy risotto.
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7
Divide the risotto among the plates, finish with burrata, basil, chili oil, and chili flakes.
