Informations supplémentaires
40 min.
|
424 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400F. Dissolve 1 2P | 2 3P stock cube(s) into 3 2P | 4.5 3P cups of boiling water. Finely chop the onion and one of the garlic cloves. Cut the other garlic clove in half. Pick the sage leaves. Cut the ciabatta in four.
2. Cook the squash
Place the squash cubes onto a baking sheet covered with baking paper. Add a drizzle of oil, some salt and pepper to taste. Cook in the oven for 12-15 minutes.
3. Make the risotto
Meanwhile, heat a drizzle of oil in a pot over medium heat. Add the onion and chopped garlic. Cook for 3-4 minutes until tender. Add the rice and toast for around 2 minutes, stirring. Add some of the broth while stirring constantly, adding more broth when absorbed, until the rice is tender and creamy.
4. Mash the squash
Mash the roasted squash cubes with a fork or a potato masher. Add to the risotto with 2 tbsp of butter and the grana padano. Mix well and adjust seasonning. Keep warm.
5. Plate your dish
Add a drizzle of oil in a pan over medium heat. Add the sage and fry for 30 sec to 1 minute. The sage leaves will become crispy, it's a good occasion for kids to discover this herb. Grill the ciabatta to taste. brush with olive oil and rub rub the cut side of the garlic clove over. Garnish with fried sage. Bon appetit!
140gCalrose Rice
430gButternut Squash
0.5unitYellow Onion(s)
2unitGarlic Clove(s)
0.5unitSage
30gGrana Padano Cheese
1unitVegetable Broth Cube(s)
1unitCiabatta Bread
What you need
baking tray, baking paper, potato masher, pot, pan
424 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
3g
5%
cholesterol
6mg
2%
fiber
5g
20%
protein
12g
saturated
1g
5%
sodium
659mg
27%
sugar
8g
trans
0g