Apricot and rosemary crumble
BUTTERNUT AND SAGE RISOTTO
Main course
30 mins
40 mins
4 people
- 1 butternut squash
- 6 sage leaves
- 2 onions
- 4 garlic cloves
- 1.2 litre vegetable stock
- 400 g arborio rice
- 1 lemon (juice)
- 150 g Alsace Lait full-fat crème fraîche
- To garnish: a few pine nuts and Parmesan shavings
Preparation
- Preheat the oven to 180°C.
- Cut off both ends of the butternut squash and roughly peel with a knife.
Cut the squash in half, remove the seeds, then cut into cubes about 2 cm square.
Place in a gratin dish with a little oil, salt and pepper, then bake in the oven for 20 minutes. - Meanwhile, finely chop the onion and brown in a frying pan with a little oil. Stir and, after a few minutes, add the crushed garlic.
- When the onion and garlic are soft, add the arborio rice and finely chopped sage.
- Pour in the vegetable stock, about a cup at a time, stirring regularly until the rice has absorbed all the stock.
- Remove the butternut squash from the oven, mash 3/4 of it with the back of a fork and add this purée to the risotto. Pour in the lemon juice and Alsace Lait full-fat crème fraîche, then mix together until blended in.
- Toast the pine nuts in a dry frying pan over a medium heat.
- Serve the risotto and garnish with the remaining squash, toasted pine nuts and a few shavings of Parmesan.
Photo credit: Marie Soehnlen
Bon appétit
In pictures
