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Risotto with pumpkin and walnuts

ingredients

servings

2

Riso

100 oz

Noci sgusciate

70 oz

Dado, gusto vegetale

1 unit

Zucca

250 oz

Parmigiano grattugiato

2 spoons

Primi Piatti from Italia

Risotto with pumpkin and walnuts

Risotto with pumpkin and walnuts

vegetarian with lactose with nuts high in potassium with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with pumpkin and walnuts

A delicious dish from autumn flavor

Risotto with pumpkin and walnuts step 1

step 1

First, prepare the broth with the nut choose at will the amount of water based on the final texture desired.

Risotto with pumpkin and walnuts step 2

step 2

Shell the nuts and chop them up to peel cut into small pieces pumpkin, taking care to remove the kernels.

Risotto with pumpkin and walnuts step 3

step 3

Toast the rice in a pan with a little oil for a few minutes and then add gradually the broth to finish cooking the rice.

Risotto with pumpkin and walnuts step 4

step 4

In another pan, blow up the pumpkin with a little olive oil, until it reaches a fairly soft consistency.

Risotto with pumpkin and walnuts step 5

step 5

When the rice has reached the desired consistency, add the pumpkin and walnuts and stir for a few minutes holding the low heat.

Risotto with pumpkin and walnuts step 6

step 6

Add the Parmesan and liking a few tablespoons of fresh burrata, continue stirring for a minute ... and the dish is ready! Enjoy your meal!

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