Risotto au potimarron saint agur et courge

Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Risotto au potimarron saint agur et courge. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Risotto au potimarron saint agur et courge is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It's enjoyed by millions every day. They are fine and they look fantastic. Risotto au potimarron saint agur et courge is something which I have loved my whole life.

Many things affect the quality of taste from Risotto au potimarron saint agur et courge, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto au potimarron saint agur et courge delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto au potimarron saint agur et courge is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto au potimarron saint agur et courge estimated approx 30mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Risotto au potimarron saint agur et courge using 10 ingredients and 4 steps. Here is how you cook that.

Un petit risotto servi dans une courge. C’est pas mal ?

Ingredients and spices that need to be Make ready to make Risotto au potimarron saint agur et courge:

1. 150 g riz pour risotto
2. 1 fromage saint-agur
3. 25 cl vin blanc
4. Persil
5. 2 échalotes
6. 15 g beurre
7. 1/2 l bouillon de légumes
8. Sel, poivre
9. 1 potimarron
10. 4 courges jack be little

Instructions to make to make Risotto au potimarron saint agur et courge

1. Passez sous l'eau les courges et coupez le petit chapeau(conservez-les). Faites les cuire 10min à la vapeur.
2. Eplucher les échalotes et les coupez en rondelles. Coupez le chapeau du potimarron, et enlevez les graines. Epluchez-le. Coupez-le en petit dés. Coupez en morceaux le fromage. Coupez également le persil.
3. Mettez une noisette de beurre dans votre poêle et ajoutez les échalotes, ne les faites pas colorer. Ajoutez le riz, il faut qu'il devienne transparent. Versez le vin, tout en remuant. Il faut que le riz absorbe le vin. Et ajoutez peu à peu le bouillon avec une louche, le riz doit absorber à chaque fois le bouillon. Au bout de 8min, ajoutez le potimarron coupés en dés. Continuer la cuisson pendant 7min, en remuant. A la fin de la cuisson, ajoutez le fromage et le laisser fondre.
4. Ajoutez le persil, le sel et le poivre au moment de servir. Incorporez votre risotto dans vos courges.

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