Related Recipes
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.
Squash Risotto
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Risotto-courge-1661.jpg
PT15M
PT30M
PT45M
Put squash in a large heavy pan with garlic, oil and half of the butter. Sauté over medium heat 8 minutes, stirring constantly.Add rice, cook 2 minutes, stirring to coat the rice thoroughly.Add a ladle of broth. Cook, stirring until the rice has absorbed the broth. Continue cooking, adding a ladle of broth at a time, stirring after each addition until rice is cooked, about 15 to 18 minutes.Add the rest of the butter, parsley, Parmigiano Reggiano cheese and seasoning.Serve hot.
4
Metro
5
2
5
5
10 oz (300 g) winter squash peeled, diced
1 clove garlic, finely chopped
3 Tbsp. (45 mL) olive oil
3 Tbsp. (45 mL) butter
1 3/4 cup (440 mL) arborio rice
5 cups (250 mL) beef broth, boiling
1 Tbsp. (15 mL) finely chopped parsley
1/4 cup (60 mL) grated Parmigiano Reggiano cheese
To taste salt and ground pepper
Squash Risotto
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
10 oz
(300 g)winter squash peeled, diced
-
1
clove garlic, finely chopped
-
3 Tbsp.
(45 mL)olive oil
-
3 Tbsp.
(45 mL)butter
-
1 3/4 cup
(440 mL)arborio rice
-
5 cups
(250 mL)beef broth, boiling
-
1 Tbsp.
(15 mL)finely chopped parsley
-
1/4 cup
(60 mL)grated Parmigiano Reggiano cheese
-
To taste salt and ground pepper
Preparation
Put squash in a large heavy pan with garlic, oil and half of the butter. Sauté over medium heat 8 minutes, stirring constantly.
Add rice, cook 2 minutes, stirring to coat the rice thoroughly.
Add a ladle of broth. Cook, stirring until the rice has absorbed the broth. Continue cooking, adding a ladle of broth at a time, stirring after each addition until rice is cooked, about 15 to 18 minutes.
Add the rest of the butter, parsley, Parmigiano Reggiano cheese and seasoning.
Serve hot.
Source :
Metro
Legal Notice
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
