Pumpkin risotto with saffron sauce
first courses from Italy - Campania
Pumpkin risotto and provola
Pumpkin risotto and provola
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Tasty and easy to cook without oil
preparation
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.
step 2
Salve the pumpkin, add pepper and nutmeg when it will be soft to add the rice and toast it.
step 3
At rice and pumpkin add the broth as it fades slowly.
step 4
When the rice is cooked, adjust the salt and add it to cubes, parmesan, butter.
step 5
Serve hot.