FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F). Peel and seed the squash. Cut into small cubes. Drizzle with oil, season with salt and pepper to taste. Transfer to a baking sheet lined with parchment paper. Roast for 20 minutes, until the squash is tender and golden.
• 2.   Bring the vegetable broth to a boil.
• 3.   Blend ¾ of the roasted squash in a blender with 1 ladle of vegetable broth. Reserve the resulting mixture and the remaining squash cubes warm until ready to use.
• 4.   Heat a pan. Drizzle with oil. Sauté the finely minced onion until tender. Add the rice and sauté for 2 minutes over medium heat. Pour in the white wine and let it evaporate, still over medium heat. Add the saffron (0.1 g). Pour a ladle of simmering vegetable broth over the rice, stirring constantly. When the rice has absorbed the broth, add a second ladle and so on until fully cooked. Stir very regularly. It will take about 20 minutes depending on the type of rice.
• 5.   Towards the end of cooking, pour the hot squash mixture over the rice and mix. Turn off the heat and let the rice rest for a few minutes covered.
• 6.   Serve in shallow bowls. Arrange the squash cubes on top of the risotto. Sprinkle with fresh parsley and season with pepper.

Nutritional information *

Reference

• vegan-pratique.fr/recettes/risotto-au-safran-et-a-la-courge-rotie/