Butternut squash risotto and parmesan comforting recipe

Ultra comforting and gourmet with parmesan, this risotto can make a vegetarian dish on its own. To decline with pumpkin or pumpkin.

Are you a fan of risotto? What are you usually preparing for? Mushroom like porcini mushrooms?

I admit that it may seem a little tedious to prepare. Whatever if you have a robot cooker, thermomix style, Cookeo or like me an expert cook Magimix, it is prepared on its own, it’s stunning.
But frankly, it’s so greedy that it’s worth staying close to the fire to give a little turn spatulas from time to time.

I therefore offer you a first risotto recipe on the blog (start of a long series, I have another in saffron in preparation) with as long as we still have cucurbits on hand, Butternut squash.

I prefer it to pumpkin Because it is well While the pumpkin tends to puree.
The pumpkin is not bad either with its little chestnut taste, to be tested.

No white wine in this recipebecause with me me risotto is A daily dish quickly preparedwithout opening a bottle of wine each time, but if you are used to this, do so.

I did not indicate the amount of Parmesan Because it’s up to you, more or less rich / gourmet depending on your taste.

And when serving, you can Sprinkle with chopped fresh herbscrushed roasted hazelnuts, pan -fried bacon or chorizo dice.