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Pumpkin risotto with saffron sauce

ingredients

servings

4

Rice

300 grams

Pumpkin

400 grams

Onions

1 half

White table wine

100 grams

Vegetable broth

500 grams

Soya butter

30 grams

Olive oil

2 spoons

Iodized salt

to taste

Grated Parmesan cheese

4 spoons

Saffron

1 teaspoon

Shallots

1 unit

Rice milk

60 grams

Extra virgin olive oil

to taste

Guar gum

50 grams

Iodized salt

to taste

Black pepper

to taste

first courses from Italy

Pumpkin risotto with saffron sauce

Pumpkin risotto with saffron sauce

vegetarian with lactose source of D vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin risotto with saffron sauce

The pumpkin risotto with the Thermomix is ​​a fast and practical recipe to make in no time a first really delicious dish. Then if you add the saffron sauce, the recipe makes it even more interesting. This recipe can be done in two ways: normal risotto pot or with the help of the fantastic Thermomix.

Pumpkin risotto with saffron sauce step 1

step 1

We start preparing the saffron sauce

Pumpkin risotto with saffron sauce step 2

step 2

Chop the shallot very finely and put it in a pan with a drizzle of extra virgin olive Dolio,

Pumpkin risotto with saffron sauce step 3

step 3

saute until it softens being careful not to let it burn.

Pumpkin risotto with saffron sauce step 4

step 4

Pour half a glass of white wine and wait until the alcohol evaporates completely and then add milk.

Pumpkin risotto with saffron sauce step 5

step 5

Mix everything in order to homogenize the ingredients. Add the guar gum that will serve to thicken the whole.

Pumpkin risotto with saffron sauce step 6

step 6

Season with salt and pepper and simmer your sauce for a few minutes.

Pumpkin risotto with saffron sauce step 7

step 7

Turn off the gas and filtered the sauce with the help of a strainer so as to have a smooth dressing and then fluid.

Pumpkin risotto with saffron sauce step 8

step 8

At this point, add the saffron mix well so as to donate to your saffron sauce a uniform color.

Pumpkin risotto with saffron sauce step 9

step 9

Blend all with a mix and put the sauce in the fridge.

Pumpkin risotto with saffron sauce step 10

step 10

To make rice

Pumpkin risotto with saffron sauce step 11

step 11

Clean, cut into slices the pumpkin into small cubes Finely chop the onion and place in a large pan in which you have previously cooked the oil.

Pumpkin risotto with saffron sauce step 12

step 12

Let fry the onions in sweet fire for about 10 minutes, until it will be so tender that it melts.

Pumpkin risotto with saffron sauce step 13

step 13

Then add the pumpkin and brown for a few minutes, stirring to keep it from sticking.

Pumpkin risotto with saffron sauce step 14

step 14

Begin then to add a ladle of broth, and aggiungetene other, little by little up to cook the pumpkin (about 20 minutes): must be well tender and creamy.

Pumpkin risotto with saffron sauce step 15

step 15

Separately, heat a large frying pan and step into the rice to toast over high heat until it is opaque, turning often for not doing so hot.

Pumpkin risotto with saffron sauce step 16

step 16

It will take 2-3 minutes. then Pour the white wine and stir immediately not to attack.

Pumpkin risotto with saffron sauce step 17

step 17

As soon as the wine has completely evaporated, add the rice to the pan with the pumpkin.

Pumpkin risotto with saffron sauce step 18

step 18

Stir well to mix the flavors and prevent the rice from sticking.

Pumpkin risotto with saffron sauce step 19

step 19

As soon as the rice begins to dry, add a ladle of hot broth, and continue gradually adding the next only when the previous one has been absorbed,

Pumpkin risotto with saffron sauce step 20

step 20

until it reaches the right degree of cooking. It will take 15-20 minutes depending on the rice used.

Pumpkin risotto with saffron sauce step 21

step 21

Towards the end of the set cooking pepper and salt. Finally, with the heat off, stir in the butter and grated Parmesan.

Pumpkin risotto with saffron sauce step 22

step 22

Mix thoroughly, then add a last ladle of broth satin if you prefer a more creamy risotto (allonda). Let thicken a minute before Serve.

Pumpkin risotto with saffron sauce step 23

step 23

In the pot put the rice with a spoon and add the saffron sauce.

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