As I am a true little squirrel, I kept the squash in a cool place until the summer to enjoy later in the season. I know that you’re more in the mood for courgettes, aubergines and tomatoes this season, but I’m sure that this little risotto well creamy will convince you to try it!!!!!
To find even the pumpkins, are going to do a tour in your organic grocer, I still have seen yesterday in the mine !
And as you will have a lot of pumpkins, I propose you very soon a salad moughrabieh.
Risotto with pumpkins roasted in the oven and the orange
Ingredients (for 2)
- 200 g of Arborio rice
- 60 cl of broth of poultry, or vegetables
- 1 small onion
- 1 small branch of celery
- 7 cl of dry white wine
- 1 tbsp olive oil
- 1/2 pumpkins
- the juice and the zest of an orange
- 30 g of butter
- 50 g of grated parmesan cheese
- 1 tbsp of mascarpone cheese
- salt and pepper
Preheat the oven to 200°.
Wash the marrows and cut in half, clean out and keep the seeds to make this recipe. Then, cut one half into quarters, arrange in a baking dish and drizzle with olive oil. Bake for about 40 min until they are golden brown.
Heat the broth in a saucepan.
In a saute pan, heat the olive oil and sauté the onion and celery previously finely minced for 10 min at low heat.
Then add the rice and turn up the heat.
Pour the white wine and let boil until complete evaporation and reduce heat (neither too strong nor too weak).
Add the broth to the rice one ladle at a time, mix and wait that the rice has absorbed the broth before adding more. Continue to add broth ladle after ladle and taste frequently the rice, it must be fluffy and a little firm (you may not have need all of the broth)
A little before the end of cooking, add the juice and orange zest to the rice.
When the risotto is cooked add off the heat the neighborhoods of pumpkins, butter, parmesan and mascarpone and season to taste.
Serve this risotto with marrows hot with a pinch of Espelette pepper.
Good risotto !