![Pumpkin risotto with saffron sauce Pumpkin risotto with saffron sauce](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1479123590/sb4xwiejhfleqvhvjkj8.jpg)
Pumpkin risotto with saffron sauce
first courses from Italy
Risotto with zucchini and philadelphia
Risotto with zucchini and philadelphia
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
risotto with creamy zucchini, a variant of the classic risotto with courgettes, adding to thicken a loaf of Philadelphia in place of butter and parmesan.
Wash and trim the zucchini, then cut into cubes.
Chop the shallot and sauté in a pan with a dolium wire, then add the zucchini, salt and let them flavor in the sauce for a few minutes.
Add the rice. Do toast in the sauce, then pour in the white wine.
Cover now with the hot broth and cook the risotto, adding more broth as it is absorbed.
Once cooked the rice, turn off the heat and add the philadelphia cheese and stir until it mix in the risotto.
Serve now your risotto with zucchini and philadelphia adding, if you like, a bit of pepper.