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Risotto with pumpkin and gorgonzola
ingredients
servings
4
Gorgonzola cheese
20 grams
Grated Grana Padano
2 spoons
Extra virgin olive oil
to taste
Butter
1 knob
Vegetable broth
to taste
Onions
1 half
Pumpkin
200 grams
Rice
300 grams
first courses from Italy
Risotto with pumpkin and gorgonzola
Risotto with pumpkin and gorgonzola
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Risotto delicious strong flavor
preparation
step 1
Cut the onion and then cut into small cubes pumpkin. In a saucepan we melt a knob of butter and a dolium wire and we brown the onion for a few minutes.
step 2
When it becomes clear we can add the diced pumpkin and rubella few minutes. We add 3 tablespoons of broth to help the pumpkin to soften.
step 3
With the help of a fork, coarsely crush the pumpkin in order to have a bit of small pieces but also to color the rice. After about 10 minutes we can add rice. Mix well.
step 4
We begin to add a bit of broth and when it is dried out let's add another, so until cooking rice.
step 5
Once cooked the rice has absorbed the broth poured last we can turn off the heat and stir. I creamed with gorgonzola, a knob of butter and a handful of grated parmesan. Enjoy your meal
