Menu
RECIPES
| Calories | 111,4 Kcal |
| Fat | 4,4 g |
| of which saturated fat | 1,9 g |
| Carbohydrates | 11,7 g |
| of which sugar | 0,8 g |
| Proteins | 5,4 g |
| Salt | 1,3 g |
| Calories | 111,4 Kcal |
| Fat | 4,4 g |
| of which saturated fat | 1,9 g |
| Carbohydrates | 11,7 g |
| of which sugar | 0,8 g |
| Proteins | 5,4 g |
| Salt | 1,3 g |
Chop butternut squash into 1-2 cm cubes. Bring water, with the broth added, to a boil. (0,5 l of water / vegetable broth dice) Chop onion and garlic. Add broth little by little allowing the rice to absorb the broth before adding more. Stir frequently. When the rice is done, add parmesan and sage. Serve with pumpkin seeds. Chop butternut squash into 1-2 cm cubes. Bring water, with the broth added, to a boil. (0,5 l of water / vegetable broth dice) Chop onion and garlic. Add broth little by little allowing the rice to absorb the broth before adding more. Stir frequently. When the rice is done, add parmesan and sage. Serve with pumpkin seeds. Cooking step by step
The butternut squash:
Spread the pumpkin on a sheet pan. Add a dash of olive oil and condiment with salt and pepper.
Bake in the oven for 30 minutes or until tender and roasted. Stir occasionally. 
The broth:
Stir well and set aside. 
The risotto I:
Heat a dash of oil in a frying pan.
Fry onions and garlic until golden.
Add rice and stir well. 
The risotto II:
Repeat until the rice is al dente (25-30 min).
(If you run out of broth, use a little water.) 
The risotto III:
Condiment with salt and pepper. Stir well.
Finish by incorporate the butternut squash. 
Your meal:
Cooking
step by stepThe butternut squash:
Spread the pumpkin on a sheet pan. Add a dash of olive oil and condiment with salt and pepper.
Bake in the oven for 30 minutes or until tender and roasted. Stir occasionally. 
The broth:
Stir well and set aside. The risotto I:
Heat a dash of oil in a frying pan.
Fry onions and garlic until golden.
Add rice and stir well. The risotto II:
Repeat until the rice is al dente (25-30 min).
(If you run out of broth, use a little water.) The risotto III:
Condiment with salt and pepper. Stir well.
Finish by incorporate the butternut squash. Your meal:
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