Creamy Risottata with Squash, Scamorza and Pecorino

Name: Creamy Risottata with Squash, Scamorza and Pecorino
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portion
Ingredients: 70 g Scamorza cheese; 70 g pecorino; 80 g onion; 60 g celery; 60 g carrot; 40 g olive oil; 270 g butternut squash; 1000 g water; 2 vegetable stock cubes (for 0.5 l each); 1 tsp ground cinnamon; 1 tsp ground black pepper; 300 g dried pasta, long

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Prep. 15 min

Total 45 min

4 portion

Ingredients

Scamorza cheese cut in pieces (2 cm)
70 g
pecorino cut in pieces (2 cm)
70 g
onion quartered
80 g
celery cut in pieces (4 cm)
60 g
carrot cut in pieces (4 cm)
60 g
olive oil
40 g
butternut squash peeled, cut in pieces (3 cm)
270 g
red kuri squash, peeled, cut in pieces (3 cm)
water
1000 g
vegetable stock cubes (for 0.5 l each)
2
2 heaped tsp vegetable stock paste, homemade
ground cinnamon
1 tsp
ground black pepper
1 tsp
dried pasta, long e.g. spaghetti, tagliatelle, linguine
300 g