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Risotto with pumpkin and gorgonzola

ingredients

servings

4

Rice

320 oz

Pumpkin

500 oz

Vegetable broth

1 and 1/2 fl oz

Onions

1 unit

White wine, Pinot Grigio

60 oz

Gorgonzola cheese

80 oz

Extra virgin olive oil

to taste

first courses from Italy - Lombardia

Risotto with pumpkin and gorgonzola

Risotto with pumpkin and gorgonzola

vegetarian with lactose high in potassium

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with pumpkin and gorgonzola

A first course from autumn flavor with simple ingredients and strictly seasonal.

Risotto with pumpkin and gorgonzola step 1

step 1

Fry the onion with a drizzle Dolio, add the diced pumpkin and stew slowly for about 20 minutes, adding a few ladles of broth, until it reaches a soft and creamy texture.

Risotto with pumpkin and gorgonzola step 2

step 2

In a separate pan toast the rice, sfumatelo with white wine and when all the alcohol has evaporated, transfer it to the pan with the pumpkin.

Risotto with pumpkin and gorgonzola step 3

step 3

When the comicerà rice to dry out, add the hot broth and keep it up until cooked rice. A heat off, add the gorgonzola and stir.

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