Squash Risotto with Cucumber, a rice dish for your light dinner tonight, Here you will find the ingredients to make this dish easily at home and with your cooks.


– 150 grams Arborio rice
– 250 grams butternut squash
– 1 onion
– 1 tbsp butter
– 12 cl milk
– 1 cube of vegetable broth
– 20 cl water
– 1 tsp grated Parmesan
– 1 tsp curry powder
– Salt
– Chilly


First wash and peel the rice and cut the squash into cubes, chop the onion.
Then fry both the onion, squash and butter in your coco’s skillet in browning mode for 3 minutes.
Then add rice and keep stirring with spatula for another 3 minutes, still in browning mode.
Crumble the bouillon cube on top, add the curry, a pinch of salt and pepper, add water and milk and mix everything together.
Then start cooking rapidly – under pressure from the cooks for a period of 15 minutes.
Finally, you have your Cookie Squash Risotto, sprinkle with grated Parmesan and parsley, serve and everyone has a good appetite.


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