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Rosmarin Risotto mit gegrilltem Kürbis Rezept
Elle

Rosemary Risotto with Grilled Winter Squash

5 from 1 vote
A simple recipe for rosemary risotto with grilled red kuri (hokkaido)n squash. Easily adaptable by adding your favorite toppings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520

Ingredients
  

  • 500 g Red kuri (hokkaido) squash, seeded and cut into thin wedges
  • 2 tablespoon extra-virgin olive oil, divided
  • Pinch of cayenne pepper
  • Sea salt and freshly ground pepper, to taste
  • 6 cup chicken broth, warmed (1.5l)
  • 1 1/2 tablespoons butter
  • 2 small yellow onions, finely chopped
  • 1 large clove garlic, minced
  • 2 teaspoons coarsely chopped fresh rosemary
  • 1 1/2 cup risotto rice (Arborio or Carnaroli) (300 g)
  • 1/3 cup white wine (80 ml)
  • 1/3 cup finely grated parmesan (35 g), plus extra, to serve
  • 1 handful spinach, stems trimmed, leaves shredded (optional-add-in)
  • Juice from 1/2 a lemon

Instructions
 

  1. Transfer the squash wedges to a medium bowl, drizzle with 1 tablespoons olive oil and season with a pinch of cayenne pepper, salt and pepper.
  2. Heat a grillplate over medium-high heat. Cook pumpkin for 7-8 minutes on one side, until browned, flip and reduce heat slightly and continue cooking until tender (depending on size of pieces).
  3. Meanwhile, heat butter and remaining 1 tablespoon oil in a large saucepan or wok over medium to medium-high heat. Add onion and garlic, and cook, stirring, for 5 minutes, or until soft. Add rosemary and rice, stir, 1 minute or until rice is well coated.
  4. Add the wine, and cook, stirring for 2-3 minutes, or until reduced slightly. Gradually add 1-2 ladleful (about 1/2 cup) of warm chicken broth to rice mixture, stirring constantly until all liquid is absorbed. Continue adding broth, a ladleful at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 20-25 minutes. Rice should be creamy and tender but still firm to the bite (al dente).
  5. Add the parmesan and spinach (if using), stir to combine, then remove from heat. Season with a squeeze of lemon, salt and pepper, to taste.
  6. Spoon risotto into shallow serving bowls. Serve topped with grilled squash wedges and extra parmesan.
  7. Enjoy!

Nutrition

Calories: 520kcal

Notes

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