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Pumpkin Risotto apart and gorgonzola

ingredients

servings

2

White table wine

1 coffee cup

Vegetable broth

5 glasses

Natural sea salt

to taste

Nutmeg

1 teaspoon

Gorgonzola cheese

100 grams

Extra virgin olive oil

1 spoon

Sweet onions

100 grams

Pumpkin

300 grams

first courses from Italy

Pumpkin Risotto apart and gorgonzola

Pumpkin Risotto apart and gorgonzola

vegetarian with lactose high in calcium high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin Risotto apart and gorgonzola

typical dish of the season!

Pumpkin Risotto apart and gorgonzola step 1

step 1

Prepare the vegetable broth and cook

Pumpkin Risotto apart and gorgonzola step 2

step 2

Wash and cut the vegetables into pieces (onion) put it in a frying pan and fry for about 10 minutes. Then add the pumpkin. Mix well and pour in the wine.

Pumpkin Risotto apart and gorgonzola step 3

step 3

Bring to a cooking pumpkin, stirring and adding broth every time it dries. Meanwhile, toast the rice aside to allow proper sealing beans (for a few minutes)

Pumpkin Risotto apart and gorgonzola step 4

step 4

Transfer the rice into the pot with the pumpkin and continue cooking. Add the broth, stirring often. Lower the fiamm, add the nutmeg and stir in Gorgonzola. Mix and serve.

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