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\n\t\t\t\t\tRisotto au butternut<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
Risotto au butternut<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"Risotto](\"https:\/\/www.fundo.be\/wp-content\/uploads\/2021\/11\/RECEPT_risotto-butternut.png\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tTemps de cuisson : 80 mins.\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tPour 4 personnes\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Ingr\u00e9dients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n- Mixeur<\/li>\n
- 1 courge butternut<\/li>\n
- 1 petit oignon blanc<\/li>\n
- Riz pour risotto<\/li>\n
- Vin blanc sec<\/li>\n
- Bouillon de volaille Fundo<\/a><\/li>\n
- Parmesan<\/li>\n
- Sel et poivre<\/li>\n
- Huile d\u2019olive<\/li>\n
- Sauge fra\u00eeche<\/li>\n
- Miel<\/li>\n
- Lard<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\nUn risotto d\u00e9licieux au butternut ? S’il vous pla\u00eet!<\/strong><\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Pr\u00e9paration<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n- Coupez le haut et le bas de votre courge butternut, coupez-la ensuite en deux dans le sens de la longueur et retirez les graines. Arrosez la chair d\u2019huile d\u2019olive, de sel et de poivre, et remplissez le trou o\u00f9 se trouvaient les graines avec de la sauge fra\u00eeche.<\/li>\n
- Placez ensuite le butternut avec le c\u00f4t\u00e9 coup\u00e9 vers le bas dans un plat allant au four dont le fond est couvert de papier de cuisson. Faites-le cuire pendant 45 \u00e0 60 minutes \u00e0 180\u00b0C.<\/li>\n
- Retirez toute la chair de la peau et mettez-la dans un mixeur. Gardez un peu de chair de c\u00f4t\u00e9 pour plus tard. Ajoutez le bouillon de poulet Fundo jusqu\u2019\u00e0 ce que le m\u00e9lange prenne la texture d\u2019une pur\u00e9e cr\u00e9meuse et coulante. Durant l\u2019\u00e9tape suivante, laissez chauffer le reste du bouillon de poulet Fundo dans une autre casserole.<\/li>\n
- Dans une casserole, faites revenir votre oignon dans un peu d\u2019huile d’olive, ajoutez 150 grammes de riz et d\u00e9glacez au vin blanc sec. Laissez mijoter le tout jusqu\u2019\u00e0 ce que l\u2019odeur d\u2019alcool ait disparu, tout en continuant \u00e0 remuer. Ajoutez ensuite le reste du bouillon de poulet Fundo en plusieurs fois, tout en remuant. Continuez jusqu\u2019\u00e0 ce que le riz soit compl\u00e8tement cuit.<\/li>\n
- Ajoutez ensuite la pur\u00e9e de butternut et m\u00e9langez le tout. Ajoutez ensuite quelques cuill\u00e8res \u00e0 soupe de miel et une bonne portion de parmesan et continuez \u00e0 remuer jusqu\u2019\u00e0 ce que ce dernier soit compl\u00e8tement fondu.<\/li>\n
- Ajouter le reste de la chair (coup\u00e9e en cubes) au risotto, salez et poivrez, et servez dans une assiette avec quelques tranches de lard et des copeaux de parmesan. Bon app\u00e9tit!<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\tbutternut<\/a>, risotto<\/a>\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"
Un risotto d\u00e9licieux au butternut ? S’il vous pla\u00eet!<\/p>\n","protected":false},"author":1,"featured_media":7085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[138,137],"tags":[171,174],"class_list":["post-7827","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats-principaux","category-recettes","tag-butternut-fr","tag-risotto-fr"],"acf":[],"yoast_head":"\n
Risotto au butternut - Fundo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fundo.be\/fr\/risotto-au-butternut\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto au butternut\" \/>\n<meta property=\"og:description\" content=\"Un risotto d\u00e9licieux au butternut ? 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\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t
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- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tTemps de cuisson : 80 mins.\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tPour 4 personnes\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- \n
- Mixeur<\/li>\n
- 1 courge butternut<\/li>\n
- 1 petit oignon blanc<\/li>\n
- Riz pour risotto<\/li>\n
- Vin blanc sec<\/li>\n
- Bouillon de volaille Fundo<\/a><\/li>\n
- Parmesan<\/li>\n
- Sel et poivre<\/li>\n
- Huile d\u2019olive<\/li>\n
- Sauge fra\u00eeche<\/li>\n
- Miel<\/li>\n
- Lard<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\nUn risotto d\u00e9licieux au butternut ? S’il vous pla\u00eet!<\/strong><\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tPr\u00e9paration<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- \n
- Coupez le haut et le bas de votre courge butternut, coupez-la ensuite en deux dans le sens de la longueur et retirez les graines. Arrosez la chair d\u2019huile d\u2019olive, de sel et de poivre, et remplissez le trou o\u00f9 se trouvaient les graines avec de la sauge fra\u00eeche.<\/li>\n
- Placez ensuite le butternut avec le c\u00f4t\u00e9 coup\u00e9 vers le bas dans un plat allant au four dont le fond est couvert de papier de cuisson. Faites-le cuire pendant 45 \u00e0 60 minutes \u00e0 180\u00b0C.<\/li>\n
- Retirez toute la chair de la peau et mettez-la dans un mixeur. Gardez un peu de chair de c\u00f4t\u00e9 pour plus tard. Ajoutez le bouillon de poulet Fundo jusqu\u2019\u00e0 ce que le m\u00e9lange prenne la texture d\u2019une pur\u00e9e cr\u00e9meuse et coulante. Durant l\u2019\u00e9tape suivante, laissez chauffer le reste du bouillon de poulet Fundo dans une autre casserole.<\/li>\n
- Dans une casserole, faites revenir votre oignon dans un peu d\u2019huile d’olive, ajoutez 150 grammes de riz et d\u00e9glacez au vin blanc sec. Laissez mijoter le tout jusqu\u2019\u00e0 ce que l\u2019odeur d\u2019alcool ait disparu, tout en continuant \u00e0 remuer. Ajoutez ensuite le reste du bouillon de poulet Fundo en plusieurs fois, tout en remuant. Continuez jusqu\u2019\u00e0 ce que le riz soit compl\u00e8tement cuit.<\/li>\n
- Ajoutez ensuite la pur\u00e9e de butternut et m\u00e9langez le tout. Ajoutez ensuite quelques cuill\u00e8res \u00e0 soupe de miel et une bonne portion de parmesan et continuez \u00e0 remuer jusqu\u2019\u00e0 ce que ce dernier soit compl\u00e8tement fondu.<\/li>\n
- Ajouter le reste de la chair (coup\u00e9e en cubes) au risotto, salez et poivrez, et servez dans une assiette avec quelques tranches de lard et des copeaux de parmesan. Bon app\u00e9tit!<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\tbutternut<\/a>, risotto<\/a>\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"
Un risotto d\u00e9licieux au butternut ? S’il vous pla\u00eet!<\/p>\n","protected":false},"author":1,"featured_media":7085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[138,137],"tags":[171,174],"class_list":["post-7827","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats-principaux","category-recettes","tag-butternut-fr","tag-risotto-fr"],"acf":[],"yoast_head":"\n
Risotto au butternut - Fundo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fundo.be\/fr\/risotto-au-butternut\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto au butternut\" \/>\n<meta property=\"og:description\" content=\"Un risotto d\u00e9licieux au butternut ? 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- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\tbutternut<\/a>, risotto<\/a>\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tPour 4 personnes\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t