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Pumpkin and zucchini risotto

ingredients

servings

3

Pumpkin

300 grams

Courgette

1 unit

Shallots

20 grams

Parsley

1 spoon

Rice

200 grams

Vegetable broth

3 cups

Pepper

to taste

Salt

to taste

first courses from Italy

Pumpkin and zucchini risotto

Pumpkin and zucchini risotto

vegan source of C vitamins high in potassium

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin and zucchini risotto

Seasonal dish, even if the pumpkin is now always present. Better a non-stick pan with lid even if you can also use the pressure cooker.

Pumpkin and zucchini risotto step 1

step 1

Cut the pumpkin and courgette into small pieces. Shred the shallots and sauté with a little olive oil (2/3 tablespoons). Add the pumpkin and zucchini. Mix.

Pumpkin and zucchini risotto step 2

step 2

Adjust with salt and pepper and parsley. Add hot water (half a cup) to facilitate cooking and reduce the whole to cream. I would say another 5 minutes. Stir with wooden spoon.

Pumpkin and zucchini risotto step 3

step 3

In a separate saucepan bring the water and the nut to a boil. Meanwhile, add the rice to the main pot. Mix.

Pumpkin and zucchini risotto step 4

step 4

Adding broth and covering all finish cooking (15 min), stirring occasionally. If the saucepan has a good non-stick bottom, it is not necessary to mix it a lot. Pay attention anyway.

Pumpkin and zucchini risotto step 5

step 5

Remove from the heat and whisk with a little butter or extra virgin olive oil. Serve and sprinkle with a little pepper ideally ground at the moment. If you like also a comma of extra virgin olive oil and a teaspoon of parsley. Enjoy your meal.

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