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Pumpkin risotto and provola

ingredients

servings

4

Pumpkin

400 grams

White table wine

1 glass

Pink salt

1 gram

Black pepper

to taste

Nutmeg

to taste

Butter, without salt

1 teaspoon

Vegetable broth

2000 mL

Smoked provola cheese

100 grams

Rice, longgrain

300 grams

Grated Parmesan cheese

to taste

first courses from Italy - Campania

Pumpkin risotto and provola

Pumpkin risotto and provola

vegetarian with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin risotto and provola

Tasty and easy to cook without oil

Pumpkin risotto and provola step 1

step 1

Boil the onion or shallard saucepan in a saucepan, add the pumpkin cut into cubes, cook on a slow fire with white wine.

Pumpkin risotto and provola step 2

step 2

Salve the pumpkin, add pepper and nutmeg when it will be soft to add the rice and toast it.

Pumpkin risotto and provola step 3

step 3

At rice and pumpkin add the broth as it fades slowly.

Pumpkin risotto and provola step 4

step 4

When the rice is cooked, adjust the salt and add it to cubes, parmesan, butter.

Pumpkin risotto and provola step 5

step 5

Serve hot.

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