Pestonudeln mit Spinat

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Zutaten

4 Portionen

300 g
1
2
200 g Risotto rice (carnaroli or aborio)
Butternut squash
Lauch
Frozen peas 1 glass
50 g
1 L
10 g
1 TL
50 g
2 cloves Dry white wine
Margarine oder Butter
Gemüsebrühe
Frischer Rosmarin
Muskatnuss (gemahlen)
Parmesan
Knoblauch

Vorbereitung

15 min

It’s important to prepare before you start cooking. There is no time to cut things when cooking risotto.

1. Knoblauch fein hacken
2. Lauch in Ringe schneiden
3. Peel pumpkin and cut into 1 cm cubes
4. Grate some of the parmesan
5. Set the table (it’s best to serve risotto immediately)

Kochen

25 min

Sauté leek

auf mittlere/hoher Hitze (in Öl) bis sie glasig, aber nicht braun sind
~2 Min

Gemüsebrühe zubereiten

lass es leicht kochen

Add risotto rice, garlic and the rosemary twigs

stir so the rice becomes glassy but don’t let it brown ~2 min, season with salt and pepper

Add butternut squash and white wine

it should sizzle, stir and cook until you don’t see any liquid from the wine ~2 min

Add nutmeg

mischen ~1 Min

Fange an, heiße Gemüsebrühe Löfel für Löfel hinzuzufügen

stir until nearly all has been absorbed – the rice
should always be soft rather than dry. Repeat this
process until the risotto is soft but still has a little bite ~12 min

mit Salz und Pfeffer abschmecken

Wenn das Risotto fast fertig ist, Hitze ausschalten und Erbsen, frisch geriebenen Parmesan und Margarine hinzufügen und gut umrühren

~2 Min

Remove the rosemary twigs and serve with some parmesan

This recipe is inspired by the Butternut Risotto with Leeks by Feasting at Home.