Pumpkin and carrot risotto
first courses from Italy
Risotto with pumpkin cream
Risotto with pumpkin cream
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The pumpkin risotto is a dish that in the autumn can not miss on my table ... I love it! And you?
preparation
step 1
Firstly chop the onion and let it dry in the evo oil, frying the sauce with a bit of lukewarm water
step 2
In the meantime cut the cubes the pumpkin already cleaned and then knead together with onion, medium fire and lid, for about 10 minutes
step 3
Once I cook the pumpkin at the minipimer together with a little vegetable broth (which in the meantime I kept it warm)
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step 4
At this point, I put the rice in a non-stick frying pan, then put it into the pumpkin cream previously obtained and toss it for 1 minute then start to cook the rice by adding a bowl of broth
step 5
I continue to cook until the rice is cooked (about 20 minutes) by adding the vegetable broth gradually
step 6
After the fried cooking is finished off with the grated Reggiano Parmesan cheese then serve immediately. Enjoy your meal!
step 7
PS the absence of salt between the ingredients of this recipe is, given the presence of vegetable broth and Parmesan reggiano, wanted. Add it as needed adjusting according to your taste.