Drive away with green broad beans and ricotta
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Pumpkin and rosemary risotto
ingredients
servings
4
Pumpkin
400 oz
Carnaroli rice
400 oz
Vegetal butter
10 oz
Onions
1 unit
Fresh rosemary
1 sprig
Vegetable broth
to taste
Extra virgin olive oil
to taste
Salt
to taste
first courses from Italy
Pumpkin and rosemary risotto
Pumpkin and rosemary risotto
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Perfect as a first course, even in the evening, risotto never gives up! A typical recipe of risotto is that combined with pumpkin which is a vegetable that lends itself to numerous preparations. There are myriads of variations of pumpkin risotto but the recipe that I will present below will be the classic one that will smell like rosemary.
preparation
step 1
Peel the pumpkin, cut into small cubes and weigh 400 grams. In a pan, sauté the finely chopped onion and the sprig of rosemary with a little oil and a tablespoon of stock.
step 2
When the onion is browned add the pumpkin and cook for about 15 minutes or until the pumpkin is soft enough, turning occasionally and adding broth if necessary.
step 3
Add the rice and stir to cook for about 5 minutes. Pour the broth a little at a time with a ladle and continue cooking, stirring frequently to prevent the rice from sticking.
step 4
As soon as the rice is cooked, move the pan from the heat and add a knob of cold butter, stirring vigorously. Let the risotto rest for 5 minutes in the covered pan, then serve hot adding a mince of black pepper, some rosemary needle
step 5
and a dash of raw oil.
