Risotto of field asparagus, saffron and pecorino cheese
15 recipes
Risotto with sweet pumpkin
ingredients
servings
2
Pumpkin
200 grams
Shallots
2 unit
Leeks
1 unit
Laurel
1 spoon
Nutmeg
1 spoon
Ground ginger
1 spoon
Iodized salt
to taste
Extra virgin olive oil
3 spoons
Rice
1 cup
first courses from Italy
Risotto with sweet pumpkin
Risotto with sweet pumpkin
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A quick risotto delicate flavor
preparation
step 1
Washed, peeled and cut into small pieces the pumpkin better if the one with the dark green skin that is soft and powdery.
step 2
Put the pumpkin a pot with the leek finely chopped, 2 bay leaves, 1 handful of ginger and nutmeg, salt and a little oil Ages. Add cold water to coat completely. Cover with a lid.
step 3
Cook the pumpkin until it is softened at all, so frantumatela coarsely with a wooden spoon if you prefer, you can bypass this step.
step 4
Separately, prepare the vegetable broth, which will serve for the cooking of the risotto: in a pot, add in cold water 2 shallots coarsely chopped, 2 bay leaves and 1 pinch of salt. Bring to a boil.
step 5
When the pumpkin is cooked, add the rice and stir until it has absorbed the liquid. Then add the vegetable broth step by step, until the completion of cooking rice. Add salt if needed.
step 6
After cooking, off the heat, add a little oil Ages and mix well together. Serve in individual portions.
step 7
PLUS: you can add PARMIGIANOGRANA GRATED, or a little 'GRATED RIND OF LEMON Organic.
