Mars: recette de risotto aux légumes
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March is the last month of winter and the beginning of spring, the month of the solstice and of renewal and these 4 letters are very good!
This month, we offer you again some delicious organic recipes and two activities to celebrate this month between two seasons. To end winter gently and to project ourselves into a brighter, greener and more flowery season!
Recipes to end winter well: a delicious and comforting roasted vegetable risotto.
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Ingredients for 4 people:
250 g organic risotto rice (arborio for example)
1 litre of organic vegetable or meat stock 1 shallot, finely chopped
A piece of parmesan cheese
1/2 butternut squash, cut into small pieces
1 broccoli, divided into heads 1 sprig of fresh rosemary
Olive oil, pepper and fleur de sel Chives or fresh parsley, if available
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Preparation:
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Turn on the oven to 180° and prepare the vegetables.
Place the broccoli heads on a baking tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Bake in the oven for 25-30 minutes until golden and slightly crispy. Set aside. Arrange the butternut squash pieces in an ovenproof dish and season with salt and pepper. Drizzle with olive oil and add the fresh rosemary.
Bake in the oven for 45 minutes until the pieces are melting and a little golden. Meanwhile, heat your stock in a saucepan until completely diluted.
In a large frying pan, fry the shallot pieces in two tablespoons of olive oil and let them brown. Then add the rice and fry it for two months without stopping stirring.
Add a ladleful of stock and stir, repeat when the rice has drunk the stock until the rice is cooked through and soft.
When the rice and vegetables are ready, place the rice and vegetables in an ovenproof dish.
Sprinkle with toasted rosemary (delicious) and fresh parmesan cheese.
Enjoy immediately or reheat for 10 minutes in the oven if you have prepared it in advance; delicious reheated. In this case add a little water to the dish to make the rice soft again.
Enjoy!
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