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Pumpkin risotto

ingredients

servings

4

Rice

320 oz

Onion

1 unit

Extra virgin olive oil

to taste

Pumpkin

300 oz

Vegetable broth

1 fl oz

White table wine

1 glass

Salt

to taste

Pepper

to taste

Parsley

1 sprig

Grated Grana Padano

2 spoons

first courses from Italy - Puglia

Pumpkin risotto

Pumpkin risotto

vegetarian with lactose

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin risotto

A fragrant, tasty and really delicious risotto: it's pumpkin risotto!

Pumpkin risotto step 1

step 1

Clean the pumpkin, then remove the zest and remove the seeds and filaments; proceed by cutting the pulp into small pieces.

Pumpkin risotto step 2

step 2

In a saucepan, with a little extra virgin olive oil, sauté a finely chopped onion.

Pumpkin risotto step 3

step 3

Add the pumpkin and brown over high heat for a few minutes. Cover with the lid, reduce the heat and cook for a few minutes until reduced to puree. Season with salt and pepper.

Pumpkin risotto step 4

step 4

After 5-6 minutes, the pumpkin will have reached a creamy-like consistency: at this point, raise the heat and pour in the rice.

Pumpkin risotto step 5

step 5

Toast the rice keeping the fire alive. Then blend with half a glass of dry white wine; After a few moments, add a couple of ladles of hot vegetable stock and cover the saucepan with the lid.

Pumpkin risotto step 6

step 6

Every 3-4 minutes, turn up the heat, remove the lid, mix with the wooden spoon and, if necessary, add a ladle of broth. all the cooking, the rice must be covered flush with the liquid.

Pumpkin risotto step 7

step 7

A couple of minutes before finishing cooking, add 2 tablespoons of grated Parmesan cheese to make the taste more intense. To make the risotto more aromatic, add chopped fresh parsley in the last minute of cooking.

Pumpkin risotto step 8

step 8

After about 12-13 minutes, the pumpkin risotto is ready to serve.

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