Pumpkin and carrot risotto
first courses from Italy - Puglia
Light pumpkin risotto
Light pumpkin risotto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The pumpkin risotto light is a light and tasty risotto, a complete meal accompanied with a mixed salad
preparation
step 1
Clean the pumpkin remove all the peel and wash it well. Cut it into small cubes and put it in a bowl. Take only the rosemary needles and chop them with a knife.
step 2
Chop the shallot finely and put it in a pan with the olive oil and the pumpkin into small pieces. Cook the pumpkin for 5 minutes together with the rosemary, stirring it often, so that it does not darken too much only on one side.
step 3
Add the rice and toast it for a few minutes. At this point, wet everything with a ladle of hot stock. Continue cooking by adding the remaining boiling broth a little at a time. The risotto will be ready after about 15 - 20 minutes and must be very soft.
step 4
When cooked, add the risotto with grated Parmesan. Let rest for a few minutes and serve.