Squash and quince risotto

Squash and quince risotto

Total: 1 hr | Active: 45 Min.
Nutritional value / people: 563 kcal
, Fat: 22 g
, Carbohydrate: 79 g
, Protein: 10 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g squash (e.g. butternut, cut into approx. 1 cm cubes)
2 tbsp olive oil
½ tbsp poppy seed
¼ tsp salt
a little pepper


½ tbsp olive oil
1 onion, finely chopped
130 g risotto rice
1 dl white wine
3 ½ dl vegetable bouillon, hot
Parmesan, grated, as much as desired
a little full cream, to taste


60 g quince paste
1 tbsp white port
4 tbsp water
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For 2 jars, approx. 300 ml each

How it's done

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Place the squash on an oven tray lined with baking paper. Add the olive oil and poppy seeds, mix and season with salt and pepper.

Bake for approx.15 mins. in the centre of an oven preheated to 220 °C (fan 200 °C.


Heat the olive oil, sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the vegetable stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in a little Parmesan and cream if desired.


Bring the quince paste, port and water to the boil in a pan. Reduce the heat and cook until the sauce has thickened. Divide the risotto onto plates, top with diced squash and serve with the sauce.


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