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Pumpkin and carrot risotto

ingredients

servings

2

Carnaroli rice

160 grams

Pumpkin

200 grams

Carrots

1 unit

Shallots

1 half

Extra virgin olive oil

1 teaspoon

Vegetable broth

2 cups

Grated Parmesan cheese

20 grams

first courses from Italy

Pumpkin and carrot risotto

Pumpkin and carrot risotto

vegetarian with lactose high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin and carrot risotto

A great classic, in a light key.

Pumpkin and carrot risotto step 1

step 1

Cut all the vegetables into small pieces. In a non-stick casserole pour one teaspoon of oil and a spoonful of water and brown the shallot, when it is dry, add the pumpkin and carrot.

Pumpkin and carrot risotto step 2

step 2

When the vegetables come to mid-cooking, add the rice and let it toast for good by turning it to make it taste best.

Pumpkin and carrot risotto step 3

step 3

Cover with vegetable broth and bake, checking from time to time that no additional liquid is needed.

Pumpkin and carrot risotto step 4

step 4

After finishing, fry your risotto with a spoon of Philadelphia, I use Active and Parmesan cheese.

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