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Risotto with Pumpkin




Brown rice

80 grams


100 grams

Vegetable broth

500 mL

Clarified butter

15 grams

Parmigiano cheese

20 grams

White wine

1 coffee cup


1 half

Extra virgin olive oil

2 spoons

first courses from Italy

Risotto with Pumpkin

Risotto with Pumpkin

vegetarian with lactose high in calcium high in potassium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with Pumpkin

An Autumn Classic!

Risotto with Pumpkin step 1

step 1

In a pot, heat the oil and slowly squeeze the onion cut beforehand in small pieces.

Risotto with Pumpkin step 2

step 2

At this point raise the fire to the maximum, and burn the pumpkin cut into cubes for a few moments.

Risotto with Pumpkin step 3

step 3

In the meantime, skip the rice into a flame pan for a few moments and then blend with the wine. Add the rice to the pumpkin and soak it with a bowl of broth.

Risotto with Pumpkin step 4

step 4

Continue until the end of cooking. When the cooking time has elapsed, turn off the fire and keep it very fast with butter and Parmesan cheese.

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