share on

Pumpkin Risotto




White table wine

50 grams


500 grams

Red onions from Acquaviva delle Fonti

1 half

Iodized salt

to taste


to taste


1 spoon

Grated cheese

2 spoons


50 grams

Extra virgin olive oil

50 grams


400 grams


400 grams

first courses from Italy - Puglia

Pumpkin Risotto

Pumpkin Risotto

vegetarian with lactose high in iron

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin Risotto

It 'a light risotto, dietary and attractive. So the pumpkin does not waste it with Halloween masks, if we eat is better!

Pumpkin Risotto step 1

step 1

We clean the pumpkin and get it into small pieces.

Pumpkin Risotto step 2

step 2

In a pan put half the oil with grated onion and let's mix. We add the pumpkin flavor we do, then we put the salt, pepper and a fault bay. Cover with water.

Pumpkin Risotto step 3

step 3

When it boils we lower the flame and let's cook until it becomes a cream, turning occasionally.

Pumpkin Risotto step 4

step 4

Meanwhile, we prepare the rice in a pan, put the other half oil and half the butter, the grated onion, let's dry and put the rice.

Pumpkin Risotto step 5

step 5

The two bay leaves make the toast and add the white wine. Let evaporate and copriamolo with 500g of water. Once it boils, we lower the flame.

Pumpkin Risotto step 6

step 6

Season with salt turn from time to time and when it dries all the water is almost cooked.

Pumpkin Risotto step 7

step 7

Take the pumpkin that will become cream and add to the rice, let cook for 5 min turn off the heat and add half the butter and grated cheese.

Pumpkin Risotto step 8

step 8

Amalgamated well let stand a few minutes and good petito.

Pumpkin Risotto step 9

step 9

I do not use vegetable broth because I like to feel the taste of pumpkin.

Loading pic