Autumn risoni with squash and mushrooms

main dish Vegetarian Autumn
Total: 30 min. | Active: 30 min.
vegetarian

A hearty helping of autumn. Bright and orange, with mushrooms and squash and, if you like, a fruity note. Grapes are ideally suited, but pears also go very well. And if you don’t like Gorgonzola, substitute another melting cheese of your choice. What could possibly go wrong?

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Risoni
1 tbsp olive oil
1  onion, finely chopped
1  garlic clove, finely chopped
500 g squash (e.g. butternut, cut into approx. 1 cm cubes)
300 g pasta (e.g. risoni)
7 dl vegetable bouillon, hot
200 g Mascarpone-Gorgonzola
a little  nutmeg
  salt and pepper to taste
Topping
450 g mixed mushrooms, cut into pieces
150 g blue and white seedless grapes, cut in half
  salt and pepper to taste
1 bunch flat-leaf parsley, finely chopped

How it's done

Risoni

Heat the oil in a large pan. Sauté the onion, garlic and squash for approx. 5 mins. Add the risoni and cook briefly. Pour in the bouillon and bring to the boil. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the risoni are al dente. Mix in the Gorgonzola, season the risoni.

Topping

Fry the mushrooms in a non-stick frying pan for approx. 5 mins, add the grapes, cook briefly, season. Plate up the risoni, add the topping, sprinkle with parsley.

Show complete recipe