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Pumpkin risotto and fresh mountain toma

ingredients

servings

2

Pumpkin

450 oz

Tomino cheese

250 oz

Shallots

2 unit

Nutmeg

5 oz

Extra virgin olive oil

to taste

Roma rice

180 oz

Vegetable broth

2 spoons

first courses from Italy

Pumpkin risotto and fresh mountain toma

Pumpkin risotto and fresh mountain toma

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

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin risotto and fresh mountain toma

Creamy, colorful and good!

Pumpkin risotto and fresh mountain toma step 1

step 1

Prepare a pan with oil and fry the shallots until brown it. Then add the pumpkin into chunks and cook until half cooked.

Pumpkin risotto and fresh mountain toma step 2

step 2

Then add the rice and letting it cook in the pan by adding water and vegetable broth.

Pumpkin risotto and fresh mountain toma step 3

step 3

When cooked, add the mountain toma into chunks and stir well, making the creamy risotto.

Pumpkin risotto and fresh mountain toma step 4

step 4

Let rest a little 'rice and sprinkle with plenty of nutmeg.

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