
Rice, buckwheat and quinoa with minestrone
first courses from Italy
Risotto with pumpkin and walnuts
Risotto with pumpkin and walnuts
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A delicious dish from autumn flavor
First, prepare the broth with the nut choose at will the amount of water based on the final texture desired.
Shell the nuts and chop them up to peel cut into small pieces pumpkin, taking care to remove the kernels.
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.
In another pan, blow up the pumpkin with a little olive oil, until it reaches a fairly soft consistency.
When the rice has reached the desired consistency, add the pumpkin and walnuts and stir for a few minutes holding the low heat.
Add the Parmesan and liking a few tablespoons of fresh burrata, continue stirring for a minute ... and the dish is ready! Enjoy your meal!