Creamy rice pumpkin

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  • Pumpkin: 1 (about 1 kg)
  • Shallot: 1
  • Mushrooms Paris (white) large (feet): 20
  • Rice arbório (risotto): 200 g
  • Pevides pumpkin salted: 20 g
  • Oil, pumpkin seed: 1 wire
  • Sweet pumpkin: 50 g
  • Parmesan: 50 g
  • Olive oil: taste.
  • Lemon (juice): 1
  • Butter: The taste


Peel the shallot and pumpkin. Remove the pevides to the pumpkin.

Make a broth with the chips all.

Laminar the upper trunk of the pumpkin and marinate it with lemon.

Cook the shallot in olive oil hot, chop the pumpkin and join. Cook slowly.

Join the risotto and the soup of pumpkin, slowly.

Stir-fry the part, in oil, and the feet of the mushrooms.

Grinding in a mortar and pestle the pumpkin seed and join the salted.

To end the firing, connect with butter, sweet pumpkin, and parmesan cheese (grated at the time).

Plating and put the blades of pumpkin on top. Sprinkle with oil, pumpkin seed.

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