Creamy Risottata with Squash, Scamorza and Pecorino

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Prép. 15min

Total 45min

4 portion

Ingrédients

Scamorza cheese cut in pieces (2 cm)
70 g
pecorino cut in pieces (2 cm)
70 g
onion quartered
80 g
celery cut in pieces (4 cm)
60 g
carrot cut in pieces (4 cm)
60 g
olive oil
40 g
butternut squash peeled, cut in pieces (3 cm)
270 g
red kuri squash, peeled, cut in pieces (3 cm)
water
1000 g
vegetable stock cubes (for 0.5 l each)
2
2 heaped tsp vegetable stock paste, homemade
ground cinnamon
1 tsp
ground black pepper
1 tsp
dried pasta, long e.g. spaghetti, tagliatelle, linguine
300 g

Infos nut. par 1 portion

Calories 534.6 kcal / 2236.8 kJ

Protides 20.2 g

Lipides 20.3 g

Glucides 68.9 g

Fibre 5 g

Graisses saturées 7.4 g

Sodium 415.6 mg

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Également présenté dans

Our Kitchens Are A Window To The World 35 Recettes
Royaume-Uni et Irlande

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