Drive away with green broad beans and ricotta
first courses from Italy - Puglia
Pumpkin risotto
Pumpkin risotto
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A fragrant, tasty and really delicious risotto: it's pumpkin risotto!
preparation
step 1
Clean the pumpkin, then remove the zest and remove the seeds and filaments; proceed by cutting the pulp into small pieces.
step 2
In a saucepan, with a little extra virgin olive oil, sauté a finely chopped onion.
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.
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.
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.
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.
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.
step 8
After about 12-13 minutes, the pumpkin risotto is ready to serve.