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Risotto with pumpkin and flowers

ingredients

servings

4

White table wine

1 glass

Grated Parmesan cheese

2 spoons

Parsley

1 sprig

Philadelphia spreadable cheese

50 grams

Courgette flowers

300 grams

Pumpkin

200 grams

Onions

1 half

Vegetable broth

1 liter

Rice

380 grams

first courses from Italy

Risotto with pumpkin and flowers

Risotto with pumpkin and flowers

vegetarian with lactose high in iron source of C vitamins

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with pumpkin and flowers

Creamy and colorful!

Risotto with pumpkin and flowers step 1

step 1

Begin by washing well the flowers and removing the stem

Risotto with pumpkin and flowers step 2

step 2

In a deep pan fry the finely chopped onion with a little 'oil, then add the diced pumpkin and its flowers, cut into strips

Risotto with pumpkin and flowers step 3

step 3

Sauté a few minutes, add the rice and deglaze with white wine

Risotto with pumpkin and flowers step 4

step 4

Evaporate, then slowly add the broth and simmer for 15-18 minutes

Risotto with pumpkin and flowers step 5

step 5

Remove from heat, stir in the grated Parmesan, cream cheese and finish with a sprinkling of parsley

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