HivernalesVégétariens

Pumpkin Coquillettes risotto

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

Fresh eggs

Coquillettes
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Quick cook

Coquillettes

INGREDIENTS

  • 350g Lustucru Coquillettes

  • 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

Preparation: 10 min Cooking: 35 min

  1. Prepare the broth:

  2. Peel the pumpkin. Cut the pumpkin flesh into cubes.

  3. Peel and mince the shallots.

  4. Crush the garlic cloves using a garlic press.

  5. Finely chop the chives.

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

  7. Let boil for 20 minutes, season with salt and pepper, and process with an immersion blender to create a light velvety soup.

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

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

  10. Add the pasta shells and let them become slightly translucent.

  11. Add the white wine if this option is chosen, and let it reduce thoroughly.

  12. Add the hot broth until it reaches the level of the ingredients, let it absorb while stirring, and continue adding broth until the liquid is used up.

  13. Check the seasoning. Serve promptly with the grated Beaufort cheese.