Risotto with red kuri squash and chanterelles

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Végétarienne Easy Poêle

Prep time

15 minutes

Cooking time

18 minutes

Serves

4 people

Method

Cut the chanterelles and the leek (the white part) into thin strips.
Peel and dice the red kuri squash.
Brown the onions, leek, and diced squash in a hot frying pan with two tablespoons of olive oil. Add the bay leaf and the pressed garlic clove.
Add the rice to the pan and cook until it becomes translucent.
Pour in the white wine and cook until it evaporates.
Add some hot seasoned stock and let the rice swell.
Simmer over low heat, gradually adding stock and stirring regularly until the rice is cooked. Cook for a total of 17 minutes.
Brown the chanterelles in a frying pan with a little oil, along with a crushed clove of garlic and a bay leaf for seasoning.
Stir the Parmesan into the risotto.
Arrange the risotto on soup plates. Place the chanterelles on top and serve immediately.

Ingredients

300 g (10.6 oz) rice for risotto
400 g (14 oz) red kuri squash
400 g (14 oz) chanterelle mushrooms
2 chopped onions
1 small leek
2 cloves of garlic
60 cl (2 and 1/2 cups) hot vegetable stock
30 g (1/3 cup) grated Parmesan cheese
1 bay leaf
2 tbsp olive oil
12 cl (1/2 cup) dry white wine

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.