Pumpkin Risotto
See the video!
calories: medium
category: soup
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Rice 350 gr.
Pumpkin 600 gr.
Sage 2 leaves
Salt to taste
Lard a slice
Onion 1/2
Meat broth 1.5lt.
Butter as required
Parmesan cheese 100 gr.
Extra virgin olive oil as required
See our
Wine Tips
for your meals
Pumpkin 600 gr.
Sage 2 leaves
Salt to taste
Lard a slice
Onion 1/2
Meat broth 1.5lt.
Butter as required
Parmesan cheese 100 gr.
Extra virgin olive oil as required
See our
Wine Tips
for your meals
Preparation Make the broth with a slice of meat, the carrots and green beans. Add the pumpkin and as soon as it is soft. Put some oil into a wide pan as well as some grated onion. A slice of lard and sauté, add the rice little by little
Let it toast for a few minutes, then add the pumpkin. Stir, adding the broth as required. Taste the rice and take it off the fire al dente.
Add the butter . Stir and then the grated Parmesan cheese. Stir well. Then serve
With its sweet and sour fragrance! The Chef's tips Try to cook the pumpkin in other ways such as the Pumpkin Pizza. Curiosity Pumpkins may be replaced by zucchinis. The secret is to cut them very fine and let them drain for an hour before cooking
Let it toast for a few minutes, then add the pumpkin. Stir, adding the broth as required. Taste the rice and take it off the fire al dente.
Add the butter . Stir and then the grated Parmesan cheese. Stir well. Then serve
With its sweet and sour fragrance!
