Pumpkin risotto, hazelnuts and sage {vegan – sans gluten}
On continue sur notre lancée avec le plat, et j’ai choisi de vous préparer un risotto à la courge, d’une parce que clairement le risotto c’est trop bon et de deux parce que contrairement à ce qu’on peut penser c’est facile à réaliser. On a souvent peur de la cuisson du risotto mais ne vous inquiétez pas, si vous suivez bien la technique, aucun problème pour cuisiner le meilleur risotto vegan ! En plus le risotto c’est clairement un plat à petit budget et, avec pas grand chose, on peut le pimper et en faire un plat de fête comme ici avec les noisettes, la sauge et l’ail noir (which remains optional !).
It’s a unique and quick dish to make.,
because yes it cooks in 18 minutes in total and you can even stop cooking halfway to finish it later when it's time to eat, life is not beautiful ?! And then clearly, you will be asked how you serve such a good vegan risotto, don't doubt it, no need for cheese or butter, he's perfect like that ! In any case, risotto never lasts long for us., at the same time it's better to eat it straight away because leftover risotto won't reheat ! See you soon for the rest with a party starter idea that I hope you will like !
Pumpkin risotto, hazelnuts and sage {vegan – sans gluten}
POUR 4 PEOPLE
- 240 g of riz arborio
- 70 cl of vegetable broth
- 7 cl de vin blanc sec
- 1 white onion
- 300 g of butternut squash
- 50 grams of hazelnuts
- Sage leaves
- 50 g vegetable margarine
- Black garlic (optional)
- A drizzle of olive oil
- Cut the butternut squash into small cubes and finely slice the onion.
- Heat the broth in a saucepan. In a frying pan, melt the onion with the olive oil for 10 min on low heat. Add the squash then continue cooking 5 min. Then add the rice and increase the heat., stir constantly until the rice becomes translucent. Pour in the white wine and boil until completely evaporated then lower the heat (neither too strong nor too weak).
- Add the broth to the rice a ladleful at a time, mix and wait until the rice has absorbed the broth before adding more. Taste the rice frequently, it should be soft and a bit firm (you may not need all the broth or a little more). It takes approximately 18 minutes but this may vary depending on the rice.
- While the risotto is cooking, roast the hazelnuts in the oven at 200° for 5-7 minutes.
- In a pan, add a little margarine, melt it and add the sage leaves to brown 3 minutes.
- Quand le risotto est cuit ajoutez hors du feu le reste de la margarine. Mélangez et laissez reposer 1 minute puis servez de suite avec la sauge, les noisettes et des morceaux d’ail noir par dessus.
