Risotto with Violina Squash

1h 5min

Ingridients

1.5 tablespoons olive oil
1/4 violina squash
50 g chorizo
1/2 red chili pepper
1/2 onion
1/2 clove of garlic
250 g risotto rice
75 ml white wine
750 ml vegetable broth
1/2 tablespoon butter
5 sage leaves
1/2 teaspoon black pepper
1/2 teaspoon salt

preparation

A delicious dish for the whole family, this risotto with violina squash is full of flavor.

1. Preheat the oven to 200 °C. Peel and dice the violina squash.
2. Arrange the squash on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil, and bake for 20 minutes until the flesh is tender.
3. Slice the chorizo and sauté it in 1 tablespoon of olive oil in a large, deep skillet. Set the chorizo aside, leaving the rendered fat in the skillet.
4. Peel the onion and garlic and mince them finely. Add them to the chorizo fat and sauté for 3 minutes. Add the rice, stirring constantly.
5. Add the wine and wait for the rice to absorb it completely. Cook the risotto over low heat, adding 150 ml of vegetable broth every so often. Stir occasionally, making sure the risotto has absorbed all the liquid before adding more.
6. Once the pumpkin has cooled, place it in a food processor fitted with a stainless steel multi-purpose blade.
7. Blend on speed 2 until the mixture is smooth but not completely free of chunks.