{"id":15500,"date":"2023-03-07T15:01:46","date_gmt":"2023-03-07T15:01:46","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=15500"},"modified":"2024-06-19T08:20:07","modified_gmt":"2024-06-19T08:20:07","slug":"risotto-met-pompoen","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/nl\/recipe\/risotto-met-pompoen\/","title":{"rendered":"Risotto met Pompoen"},"content":{"rendered":"\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/app.forkranger.com\/wp-content\/uploads\/2020\/01\/smokey-chilli.jpg\" alt=\"smokey chilli\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n\t<h1>Spinach Pesto<\/h1>\n\t<p>[wpbb post:excerpt length=&#8217;55&#8217; more=&#8221;]<\/p>\n\t<p>[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t<p>Ingredients<\/p>\n\t<p>4 servings<\/p>\n\t300 g<br \/>\n1<br \/>\n2<br \/>\n200 g\n\tRisotto rice (carnaroli or aborio)<br \/>\nButternut squash<br \/>\nLeek<br \/>\nFrozen peas\n\t1 glass<br \/>\n50 g<br \/>\n1 L<br \/>\n10 g<br \/>\n1 tea sp<br \/>\n50 g<br \/>\n2 cloves\n\tDry white wine<br \/>\nMargarine or butter<br \/>\nBouillon (vegetable)<br \/>\nFresh rosemary<br \/>\nNutmeg<br \/>\nParmesan<br \/>\nGarlic\n\t<p>Prep<\/p>\n\t<p>15 min<\/p>\n\t<p>It&#8217;s important to prepare before you start cooking. There is no time to cut things when cooking risotto.<\/p>\n\t<ol>\n<li>Mince garlic<\/li>\n<li>Cut leek into rings<\/li>\n<li>Peel pumpkin and cut into 1 cm cubes<\/li>\n<li>Grate some of the parmesan<\/li>\n<li>Set the table (it&#8217;s best to serve risotto immediately)<\/li>\n<\/ol>\n\t<p>Cook<\/p>\n\t<p>25 min<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-1b.png\" alt=\"pan 1b\" itemprop=\"image\" title=\"pan 1b\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Saute\u0301 leek<\/strong><\/p>\n\tmedium\/high heat (in oil) until soft but not coloured<br \/>\n~2 min\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-2.png\" alt=\"pan 2\" itemprop=\"image\" title=\"pan 2\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Make bouillon<\/strong><\/p>\n\t<p>keep it at a low boil<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-1.png\" alt=\"pan 1\" itemprop=\"image\" height=\"17\" width=\"81\" title=\"pan 1\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Add risotto rice, garlic and the rosemary twigs<\/strong><\/p>\n\t<p>stir so the rice becomes glassy but don&#8217;t let\u00a0it brown ~2 min, season with salt and pepper<\/p>\n\t<p><strong>Add butternut squash and white wine<\/strong><\/p>\n\t<p>it should sizzle, stir and cook until you don&#8217;t see any\u00a0liquid from the wine ~2 min<\/p>\n\t<p><strong>Add nutmeg<\/strong><\/p>\n\t<p>mix ~1 min<\/p>\n\t<p><strong>Start adding hot bouillon, one bit at a time<\/strong><\/p>\n\tstir until nearly all has been absorbed &#8211; the rice<br \/>\nshould always be soft rather than dry. Repeat this<br \/>\nprocess until the risotto is soft but still has a little bite\u00a0~12 min\n<p>taste and add salt and pepper if needed<\/p>\n\t<p><strong>When the risotto is almost done, turn off the heat and add peas, freshly grated parmesan and margarine and stir rigorously<\/strong><\/p>\n\t<p>~2 min<\/p>\n\t<p><strong>Remove the rosemary twigs and serve with some parmesan<\/strong><\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2019\/11\/waves.png\" alt=\"waves divider\" itemprop=\"image\" title=\"waves divider\" onerror=\"this.style.display='none'\"  \/>\n\t<p>This recipe is inspired by the Butternut Risotto with Leeks by Feasting at Home.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>De flespompoen geeft een zoete smaak en bite aan de romige risotto. Het is belangrijk om de flespompoen in kleine blokjes te snijden, anders wordt hij niet samen met de rijst gaar.<\/p>","protected":false},"author":22,"featured_media":19870,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-15500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Butternut Squash Risotto - Fork Ranger<\/title>\n<meta name=\"description\" content=\"I never thought about cooking butternut squash in a risotto, until I had half a butternut squash that needed to be eaten. 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