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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

vegan high in iron high in potassium

ready in

55 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin and rosemary risotto

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.

Pumpkin and rosemary risotto step 1

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.

Pumpkin and rosemary risotto step 2

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.

Pumpkin and rosemary risotto step 3

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.

Pumpkin and rosemary risotto step 4

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

Pumpkin and rosemary risotto step 5

step 5

and a dash of raw oil.

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