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Risotto with pumpkin and gorgonzola

ingredients

servings

4

Gorgonzola cheese

20 grams

Grated Grana Padano

2 spoons

Extra virgin olive oil

to taste

Butter

1 knob

Vegetable broth

to taste

Onions

1 half

Pumpkin

200 grams

Rice

300 grams

first courses from Italy

Risotto with pumpkin and gorgonzola

Risotto with pumpkin and gorgonzola

vegetarian with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with pumpkin and gorgonzola

Risotto delicious strong flavor

Risotto with pumpkin and gorgonzola step 1

step 1

Cut the onion and then cut into small cubes pumpkin. In a saucepan we melt a knob of butter and a dolium wire and we brown the onion for a few minutes.

Risotto with pumpkin and gorgonzola step 2

step 2

When it becomes clear we can add the diced pumpkin and rubella few minutes. We add 3 tablespoons of broth to help the pumpkin to soften.

Risotto with pumpkin and gorgonzola step 3

step 3

With the help of a fork, coarsely crush the pumpkin in order to have a bit of small pieces but also to color the rice. After about 10 minutes we can add rice. Mix well.

Risotto with pumpkin and gorgonzola step 4

step 4

We begin to add a bit of broth and when it is dried out let's add another, so until cooking rice.

Risotto with pumpkin and gorgonzola step 5

step 5

Once cooked the rice has absorbed the broth poured last we can turn off the heat and stir. I creamed with gorgonzola, a knob of butter and a handful of grated parmesan. Enjoy your meal

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