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pumpkin risotto





500 grams


1 half

Vegetable broth

1 and 1/2 liters


200 grams

White wine

40 mL


1 knob

Fresh rosemary

1 sprig

Grated Parmesan cheese

to taste

Black pepper

to taste

Extra virgin olive oil

to taste

first courses from Italy

pumpkin risotto

pumpkin risotto

vegetarian with lactose high in iron source of C vitamins high in potassium

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

pumpkin risotto

risotto with pumpkin in the pumpkin

pumpkin risotto step 1

step 1

let's start from the pumpkins. I used 2 small ones that I dug gently by withdrawing the pulp. In the empty pumpkin then I put a little oil, salt and pepper and put in the oven at 220 for about ten minutes.

pumpkin risotto step 2

step 2

I cut the pumpkin into cubes and in the meantime I made a cooking base with oil and onion. Stuffed and added the pumpkin. I browned, put the rosemary, seasoned with salt and pepper and cooked with broth.

pumpkin risotto step 3

step 3

I got a cream sauce. Apart from the toasted rice, blended with white wine and only after I added to the pumpkin and finished cooking with broth.

pumpkin risotto step 4

step 4

At the end of cooking I creamed with butter and Parmesan cheese out of the fire, placed in empty and served pumpkins.

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