Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Risotto with Squash
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Risotto-courge-4081.jpg
PT20M
PT30M
PT50M
Place pumpkin in a pot and add water until half the pumpkin is submerged.Bring to a boil and simmer until pumpkin is soft. Drain, add half the butter and purée. (The purée must have the consistency of thick soup).Melt butter in oil over medium heat and sweat onion and garlic 1 minute or until onion is tender and translucent. Add rice and mix to coat well with fats.Add a quarter of the broth and simmer gently, stirring until fully absorbed. Repeat this last step until the broth is used up completely and risotto is creamy.Add the pumpkin preparation and half of parmesan cheese to risotto and mix well.Serve immediately garnished with parmesan and chervil.
4
Metro
4
3
5
2
1 lb (450 g) peeled and seeded pumpkin, cut in pieces
2 Tbsp. (30 mL) butter
1/4 cup (60 mL) olive oil
2 onion, chopped
2 garlic cloves, chopped
2 cups (500 mL) Arborio rice (rice for risotto)
4 cups (1 L) chicken broth, boiling
1 cup (250 mL) Parmesan, freshly grated
1 Tbsp. (15 mL) chervil, chopped
Risotto with Squash
-
![]()
Gluten-free
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
1 lb
(450 g)peeled and seeded pumpkin, cut in pieces
-
2 Tbsp.
(30 mL)butter
-
1/4 cup
(60 mL)olive oil
-
2
onion, chopped
-
2
garlic cloves, chopped
-
2 cups
(500 mL)Arborio rice (rice for risotto)
-
4 cups
(1 L)chicken broth, boiling
-
1 cup
(250 mL)Parmesan, freshly grated
-
1 Tbsp.
(15 mL)chervil, chopped
Preparation
Place pumpkin in a pot and add water until half the pumpkin is submerged.
Bring to a boil and simmer until pumpkin is soft. Drain, add half the butter and purée. (The purée must have the consistency of thick soup).
Melt butter in oil over medium heat and sweat onion and garlic 1 minute or until onion is tender and translucent. Add rice and mix to coat well with fats.
Add a quarter of the broth and simmer gently, stirring until fully absorbed. Repeat this last step until the broth is used up completely and risotto is creamy.
Add the pumpkin preparation and half of parmesan cheese to risotto and mix well.
Serve immediately garnished with parmesan and chervil.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
