One-pot risoni and squash

One-pot risoni and squash

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 707 kcal
, Fat: 17 g
, Carbohydrate: 105 g
, Protein: 28 g


4 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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1 tbsp olive oil
750 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
300 g leek, cut into thin rings
1 garlic clove, squeezed
½ bunch thyme, leaves torn off


5 dl vegetable bouillon
500 g pasta (e.g. risoni)
100 g semi-hard cheese, cut into cubes
40 g dried cranberries
2 tbsp pumpkin seeds, roasted
salt and pepper to taste
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How it's done

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Heat the oil in a cooking pot. Add the squash, fry for approx. 5 mins., stirring occasionally. Add the leek, garlic and thyme, fry for approx. 5 mins.


Pour in the stock, add the pasta, cover and simmer for approx. 10 mins. Mix in the cheese, cranberries and pumpkin seeds, serve.

Good to know
Tip: Mix in the soy sauce.

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