Pumpkin risotto with saffron sauce
first courses from Italy
translated by Italian with
plate light and easy to do
Clean and wash the artichokes, cut them into small pieces. Meanwhile, in a frying pan put a little oil, add the chopped onion and lightly brown.
Add the artichokes, put a pinch of salt and pour a couple of ladles of broth. Cover with a lid and cook for a few minutes.
Put the rice and cook gradually adding the broth, stirring occasionally. When the rice is almost cooked add a little olive oil and a handful of grated Parmesan cheese.
Stir and let cook for a few minutes, then serve.