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Ingredients

  • 300 gr Carolina rice  •
  • 2 dried onions  •
  • 2 cloves of garlic  •
  • 200 ml white wine  •
  • 2 vegetable broth cubes  •
  • 1300 ml water  •
  • 150 gr cream cheese  •
  • 300 gr squash, diced  •
  • 1/3 bunch of fresh sage  •
  • Olive oil  •
  • Salt  •
  • Pepper

Risotto with Carolina rice, squash, cream cheese and sage

  • Preparation time  5'

  • Cooking time   15'

  • Serves  4

  • 5'             Preparation time

  • 15' &          Cooking time

  • 4             Persons served

Finely chop the onions and garlic, then sauté in a wide pot with olive oil, over medium heat, until brown. Next, gradually add the Carolina rice and the squash, continue sautéing and add the wine. Add the water and vegetable broth cubes and stir.

When the rice has absorbed 2/3 of the liquids, add the cream cheese and fresh sage. Continue stirring until you have a sticky consistency. Season with salt and pepper. Server by adding a spoonful of cream cheese and some sage leaves on each plate.

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eutopia

Let food be thy medicine, and let medicine be thy food.

"Hippocrates"