Pumpkin risotto with brie is on menu tonight. It is almost freezing and I’ve been out saving the last herbs and kale. The tomatoes went last weekend, forgot to pick them. This risotto is warming and filling. Now it is time to light candles and take a comfy pose on the sofa.
This will make four portions and take about half an hour.
200 g risotto rice
7 dl water, cooked
2 small shallot onions
1 tbsp vegetable stock fond
1 dl red wine
200 g butternut squash, peeled and diced
2 twigs of thyme, 1 tsp chopped parsley, 1 copped leaf of kale
150 g Brie
salt and pepper
Heat some oil in a pan and add the chopped onion. Add the rice and sautée.
Mix the vegetable stock into boiling water and pour in the liquid little by little as the rice absorbs it. Add liquid until the rice is done.
Peel and dice the pumpkin. Cook it in a dash of olive oil in a pan. Let cook at low heat. Chop the herbs and kale, and break the cheese by hand into small pieces.
Mix all the ingredients together. Let the cheese melt in. Add salt and pepper to taste.
Enjoy! Buon appetito!