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Pumpkin risotto




Vegetable broth

1 liter


1 unit

Extra virgin olive oil

3 spoons


500 grams


250 grams


40 grams

Parmigiano cheese

20 grams

first courses from Italy

Pumpkin risotto

Pumpkin risotto

vegetarian with lactose high in potassium with good fats

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin risotto

Rice and pumpkin will form a mix of lightness.

Pumpkin risotto step 1

step 1

In a saucepan make 1 lt of broth that will serve us in the next steps.

Pumpkin risotto step 2

step 2

In a deep saucepan, chop the onion and fry a few minutes with the Evo oil

Pumpkin risotto step 3

step 3

Free the pumpkin from the peel and seeds, diced and add to the fried onion

Pumpkin risotto step 4

step 4

After a couple of minutes, add the rice so that it will stand with the pumpkin and add the first ladle of hot stock and mix

Pumpkin risotto step 5

step 5

Add the broth with the ladle gradually until the rice is well cooked (about 15-20min) (all the stock must be dried)

Pumpkin risotto step 6

step 6

When cooked add the asiago in small pieces, mix so as to make it into the reefs and also add the Parmesan. As soon as everything is well blended, serve.

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