HivernalesVégétariens

Pumpkin macaroni risotto

  • 4 People
  • 45 minutes
  • Easy
Paquet de Coquillettes aux oeufs frais Lustucru 250g

Fresh eggs

Small pasta shells
Paquet de Coquillettes Lustucru 500g

Classics

Small pasta shells
Paquet de Coquillettes Lustucru pret en 3 minutes 500g

Quick cook

Small pasta shells

INGREDIENTS

  • 350g Lustucru shell pasta

  • 300g pumpkin

  • 2 shallots

  • 2 cloves garlic

  • 1 bunch chives

  • 250g mushrooms

  • 60g butter

  • 100g grated Beaufort cheese

  • 1 chicken stock cube

  • Salt and pepper

  • Olive oil

  • 800 ml water

  • One glass white wine (optional)

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Risotto de coquillettes au potiron

PREPARATION

Prep time: 10 min Cook time: 35 min

  1. Prepare the broth:

  2. Peel the pumpkin.

  3. Cut the pumpkin flesh into cubes.

  4. Peel and chop the shallots.

  5. Crush the garlic cloves with a garlic press.

  6. Finely chop the chives.

  7. Make a broth in a saucepan with water, shallots, garlic, chives, pumpkin, and the stock cube.

  8. Let it boil for 20 minutes, season with salt and pepper, then blend with an immersion blender to make a light velouté.

  9. In a Dutch oven, melt the butter with two tablespoons of olive oil.

  10. Wash and finely chop the button mushrooms, then sauté them for 5 minutes in the oil and butter.

  11. Add the coquillettes, and let them become slightly translucent.

  12. Add the white wine if this option is chosen, and reduce well.

  13. Add the hot broth to cover, let it absorb while stirring, then add more broth until all the liquid is used up.

  14. Check the seasoning.

  15. Serve promptly with grated Beaufort cheese.