Pumpkin risotto with saffron sauce
14 recipes
Risotto light pumpkin and porcini
ingredients
servings
4
Rice
350 grams
Pumpkin
300 grams
Onions
1 half
Porcini mushrooms
100 grams
Olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
first courses from Italy
Risotto light pumpkin and porcini
Risotto light pumpkin and porcini
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A creamy risotto fat-free, fast and easy to prepare.
preparation
step 1
Preheat the oven at 200 ° C, depriving clean the pumpkin seeds, ungila with a little 'oil, add salt and pepper and bake for about 40 minutes.
step 2
Check the cooking with a fork: when it is soft and well caramelized on the surface will be ready. Leave to cool. With a spoon, take the pulp of the pumpkin will remain only the thin skin.
step 3
In a penta boil salted acclimatize (approximately 1 liter) and put the rind of the pumpkin and discard the onion, I use the hard part end the so-called walker, I do not put in pan. Prepare the broth as well.
step 4
In a pan, make the onion with a teaspoon of oil (I use a non-stick skillet stone, so I do not need to put a lot of oil), add the mushrooms and season with salt and pepper.
step 5
In a pot / pan, put the rice to toast and after a few minutes add the pumpkin. Amalgam good until you see that the pulp of the pumpkin you will be well distributed.
step 6
Add 3 ladles of broth and cook, stirring from time to time when the stock has been absorbed, please add money again and this continues until cooked. Add the mushrooms halfway through cooking.
step 7
Season with salt and pepper and add a little 'of nutmeg and cinnamon.
step 8
Obviously if we want to make the dish a slightly 'richest (and therefore less light) we can add a little butter to cream and grated Parmesan.
