Pumpkin risotto
first courses from Italy
Pumpkin and zucchini risotto
Pumpkin and zucchini risotto
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Seasonal dish, even if the pumpkin is now always present. Better a non-stick pan with lid even if you can also use the pressure cooker.
preparation
step 1
Cut the pumpkin and courgette into small pieces. Shred the shallots and sauté with a little olive oil (2/3 tablespoons). Add the pumpkin and zucchini. Mix.
step 2
Adjust with salt and pepper and parsley. Add hot water (half a cup) to facilitate cooking and reduce the whole to cream. I would say another 5 minutes. Stir with wooden spoon.
step 3
In a separate saucepan bring the water and the nut to a boil. Meanwhile, add the rice to the main pot. Mix.
step 4
Adding broth and covering all finish cooking (15 min), stirring occasionally. If the saucepan has a good non-stick bottom, it is not necessary to mix it a lot. Pay attention anyway.
step 5
Remove from the heat and whisk with a little butter or extra virgin olive oil. Serve and sprinkle with a little pepper ideally ground at the moment. If you like also a comma of extra virgin olive oil and a teaspoon of parsley. Enjoy your meal.