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Risotto with pumpkin cream

ingredients

servings

2

Vegetable broth

500 mL

Grated Parmesan cheese

50 grams

Extra virgin olive oil

2 spoons

Onions

1 half

Carnaroli rice

160 grams

Pumpkin

500 grams

first courses from Italy

Risotto with pumpkin cream

Risotto with pumpkin cream

vegetarian with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with pumpkin cream

The pumpkin risotto is a dish that in the autumn can not miss on my table ... I love it! And you?

Risotto with pumpkin cream step 1

step 1

Firstly chop the onion and let it dry in the evo oil, frying the sauce with a bit of lukewarm water

Risotto with pumpkin cream step 2

step 2

In the meantime cut the cubes the pumpkin already cleaned and then knead together with onion, medium fire and lid, for about 10 minutes

Risotto with pumpkin cream step 3

step 3

Once I cook the pumpkin at the minipimer together with a little vegetable broth (which in the meantime I kept it warm)

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Risotto with pumpkin cream step 4

step 4

At this point, I put the rice in a non-stick frying pan, then put it into the pumpkin cream previously obtained and toss it for 1 minute then start to cook the rice by adding a bowl of broth

Risotto with pumpkin cream step 5

step 5

I continue to cook until the rice is cooked (about 20 minutes) by adding the vegetable broth gradually

Risotto with pumpkin cream step 6

step 6

After the fried cooking is finished off with the grated Reggiano Parmesan cheese then serve immediately. Enjoy your meal!

Risotto with pumpkin cream step 7

step 7

PS the absence of salt between the ingredients of this recipe is, given the presence of vegetable broth and Parmesan reggiano, wanted. Add it as needed adjusting according to your taste.

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