Pumpkin and carrot risotto
6 recipes
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
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Creamy, colorful and good!
preparation
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.
step 2
Then add the rice and letting it cook in the pan by adding water and vegetable broth.
step 3
When cooked, add the mountain toma into chunks and stir well, making the creamy risotto.
step 4
Let rest a little 'rice and sprinkle with plenty of nutmeg.
