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Light pumpkin risotto

ingredients

servings

1

Delica pumpkin

140 oz

Vegetable broth

800 fl oz

Carnaroli rice

60 oz

Shallots

20 oz

Grated Parmesan cheese

10 oz

Extra virgin olive oil

5 oz

Fresh rosemary

1 sprig

first courses from Italy - Puglia

Light pumpkin risotto

Light pumpkin risotto

vegetarian with lactose high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Light pumpkin risotto

The pumpkin risotto light is a light and tasty risotto, a complete meal accompanied with a mixed salad

Light pumpkin risotto step 1

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.

Light pumpkin risotto step 2

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.

Light pumpkin risotto step 3

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.

Light pumpkin risotto step 4

step 4

When cooked, add the risotto with grated Parmesan. Let rest for a few minutes and serve.

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