Risotto Autumn
6 recipes
Pumpkin and carrot risotto
ingredients
servings
2
Carnaroli rice
160 grams
Pumpkin
200 grams
Carrots
1 unit
Shallots
1 half
Extra virgin olive oil
1 teaspoon
Vegetable broth
2 cups
Grated Parmesan cheese
20 grams
first courses from Italy
Pumpkin and carrot risotto
Pumpkin and carrot risotto
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A great classic, in a light key.
preparation
step 1
Cut all the vegetables into small pieces. In a non-stick casserole pour one teaspoon of oil and a spoonful of water and brown the shallot, when it is dry, add the pumpkin and carrot.
step 2
When the vegetables come to mid-cooking, add the rice and let it toast for good by turning it to make it taste best.
step 3
Cover with vegetable broth and bake, checking from time to time that no additional liquid is needed.
step 4
After finishing, fry your risotto with a spoon of Philadelphia, I use Active and Parmesan cheese.
