Here’s a simple risotto recipe, more a winter recipe I presume (for my friends from down under then). I like risottos because I keep inventing and trying new recipes and new ingredients everytime, and I find it is a pleasant meal to have for a relaxed dinner with a few people.

The Ingredients (for 2 persons)
– 1 tea mug of risotto rice (arborio)
– 1 stock-cube
– one big slice of pumpkin or squash (500 g approx.)
– 1 garlic clove
– 2 onions
– half a glass of white wine

My Recipe

1. Cut the onions and the garlic, put them in a big saucepan with olive oil (or butter). Let them become transparent.
2. Add the rice, and cook it until it becomes transparent.
3. Add the whine wine and let it evaporate.
4. Add twice a volume of water (so for 1 mug of rice, 2 mugs of water), and the stock cube.
5. Cut the squash in cubes and add it up to the risotto.
6. Let it cook (over a low heat) until the water has evaporated, while stirring from time to time, not to thoroughly though, as to not break the rice.
7. Serve with parmesan, pepper, and balsamic vinegar sirup for example.

You can also add multiple herbs if you wish, like laurel, rosmarin, thyme, sage…or even saffron.

Sorry for my late posts… But here’s my big come-back : the perfect taste of summer, the sauce I could just pour onto any meal…”Pistou” or the so-called “Pesto” – here prepared by my mom and brought back into my suitcase all the way from Switzerland.