A melting, velvety, comforting risotto without a drop of cream? It's possible!

The secret: hot broth and roasted butternut mix with rice to create a naturally creamy texture.

A simple, healthy and delicious recipe, perfect for autumn evenings. 🍂

Ingredients (for 2-3 people)

• 1 small butternut
• 150 g risotto rice
• 1 jar Mon Bouillon broth (chicken or vegetable)
• 1 onion, thinly sliced
• Thyme, sage
• Olive oil
• A handful of roasted hazelnuts
• Salt and pepper

Preparation

1. Roast the butternut: cut into cubes, drizzle with olive oil, add the thyme and sage.
   → 25 min in the oven at 200°C, until golden brown and melting.
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2. Prepare the risotto: sauté the onion and rice in a little oil.
   Add the hot stock, one ladle at a time, stirring until completely absorbed.
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3. Mix everything together: lightly crush the roasted butternut and stir it into the risotto to obtain a creamy texture.
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4. Finish: add fresh sage and roasted hazelnuts for a crunchy, fragrant touch.

Why we love this risotto

• No cream, but incredibly creamy
• Rich in fibre and beta-carotene thanks to butternut
• Comforting, collagen-rich broth perfect for autumn days