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Le Chaudron recipe
Risotto à la courge
Roasted butternut squash risotto
⏱ 50 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)arborio or carnaroli rice
800 g (28 oz)butternut squashpeeled flesh
1.2 L (5 cups)hot vegetable stock
1yellow onion
3 clovesgarlic
200 ml (¾ cup)dry white wine
100 g (3½ oz)grated Parmesan
80 g (3 oz)unsalted butter
4 tbspextra-virgin olive oil
1bunch of fresh sage
1 pinchnutmeg
100 g (3½ oz)toasted hazelnuts
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) arborio or carnaroli rice
- 800 g (28 oz) butternut squash peeled flesh
- 1.2 L (5 cups) hot vegetable stock
- 1 yellow onion
- 3 cloves garlic
- 200 ml (¾ cup) dry white wine
- 100 g (3½ oz) grated Parmesan
- 80 g (3 oz) unsalted butter
- 4 tbsp extra-virgin olive oil
- 1 bunch of fresh sage
- 1 pinch nutmeg
- 100 g (3½ oz) toasted hazelnuts
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan. Peel the squash and cut into even 2 cm (¾ in) cubes.
- Spread on a lined baking sheet, drizzle with 2 tbsp of olive oil, season and roast for 25 minutes at 200 °C (400 °F) until tender and lightly caramelized.
- Meanwhile, keep the stock at a gentle simmer. Finely dice the onion. Remove the germ from the 3 garlic cloves and chop them.
- Heat 2 tbsp of olive oil and 20 g (1½ tbsp) of butter in the large heavy sauté pan over medium heat and soften the onion for 5 minutes without browning. Add the garlic and cook 1 minute.
- Blend half the roasted squash with a little stock until smooth; keep the rest in cubes.
- Add the arborio rice and stir for 2 minutes until translucent at the edges.
- Add the white wine and stir until absorbed. Add the stock a ladle at a time, waiting for each to be absorbed. Stir in the squash purée halfway through.
- Cook for 18 minutes in all, then fold in the squash cubes. Off the heat, beat in the remaining butter, Parmesan, nutmeg and chopped sage. Sprinkle with chopped hazelnuts to serve.
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