Drive away with green broad beans and ricotta
first courses from Italy
Pumpkin and rosemary risotto
Pumpkin and rosemary risotto
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Perfect as a first course, even in the evening, risotto never gives up! A typical recipe of risotto is that combined with pumpkin which is a vegetable that lends itself to numerous preparations. There are myriads of variations of pumpkin risotto but the recipe that I will present below will be the classic one that will smell like rosemary.
preparation
step 1
Peel the pumpkin, cut into small cubes and weigh 400 grams. In a pan, sauté the finely chopped onion and the sprig of rosemary with a little oil and a tablespoon of stock.
step 2
When the onion is browned add the pumpkin and cook for about 15 minutes or until the pumpkin is soft enough, turning occasionally and adding broth if necessary.
step 3
Add the rice and stir to cook for about 5 minutes. Pour the broth a little at a time with a ladle and continue cooking, stirring frequently to prevent the rice from sticking.
step 4
As soon as the rice is cooked, move the pan from the heat and add a knob of cold butter, stirring vigorously. Let the risotto rest for 5 minutes in the covered pan, then serve hot adding a mince of black pepper, some rosemary needle
step 5
and a dash of raw oil.