Rustic artichoke and leek
first courses from Italy - Puglia
translated by Italian with
It 'a light risotto, dietary and attractive. So the pumpkin does not waste it with Halloween masks, if we eat is better!
We clean the pumpkin and get it into small pieces.
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.
When it boils we lower the flame and let's cook until it becomes a cream, turning occasionally.
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.
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.
Season with salt turn from time to time and when it dries all the water is almost cooked.
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.
Amalgamated well let stand a few minutes and good petito.
I do not use vegetable broth because I like to feel the taste of pumpkin.