Red kuri squash risotto with Emmental

Name: Red kuri squash risotto with Emmental
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 30 g butter; 1100 ml vegetable stock; 70 g emmental; 15 ml olive oil; 100 g onions; 500 g deseeded red kuri squash; 300 g risotto rice; 2 g salt

Main course

Red kuri squash risotto finished with butter and Emmental.

Active time1 h

Cooking30 min

Total1 h

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Ingredients

100 g onions
500 g deseeded red kuri squash
30 g butter
70 g Emmental
1100 ml vegetable stock
15 ml olive oil
300 g risotto rice
2 g salt

Preparation

Step completed · 1
Cut the red kuri squash into cubes measuring 1 centimetre and thinly slice the onion. Heat the stock separately.
Step completed · 2
Sauté the onion in the oil for 5 minutes. Add the squash and cook for 5 minutes, then stir in the rice and cook for 2 minutes until translucent.
Step completed · 3
Add the hot stock a ladleful at a time, stirring, for about 18 minutes. The rice and squash should be tender; stir in the butter, Emmental and salt before serving.

Allergens

Celery
Milk

Nutrition

Per serving · recipe for 4 people

Energy: 460 kcal
Protein: 13 g
Carbohydrate: 65 g
Fat: 16 g
Saturates: 9 g
Fibre: 3.7 g
Salt: 2.3 g

Variations

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Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration