Risotto with Pumpkin, nuts, and saves

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  • Pumpkin butter: 1/2
  • Coriander powder: taste.
  • Boiled chestnuts: 75 to 100 g
  • Pumpkin seeds: 2 Tablespoons
  • Sheets saves fresh: taste.
  • Olive oil and salt: taste.
  • Onion minced 1/2
  • Garlic: 1
  • Rice for risotto: 1 Cup
  • White wine: 1/4 Cup
  • Vegetable broth: taste.
  • Grated parmesan: 3 Tablespoons


Cut the pumpkin into slices, put in a tray, sauce with coriander powder and a dash of olive oil and put in the oven about 30 minutes.

Start preparing the risotto last about 15 minutes. Prepare vegetable broth, and keep it to the boil on a low heat for the process. In another saucepan, put two tablespoons of olive oil and garlic and onion chopped, letting it cook until translucent. Add the rice and let fry a little.

Add the white wine and let cook until the alcohol evaporates. Join two ladles of broth and go stirring the rice while it bakes and soaks the broth. Add the broth to the extent that it is necessary, without stopping stirring the rice.

However, removing the pumpkin in the oven, add the seeds, nuts, leaves saved and a drizzle of olive oil and salt over, and take five more minutes in the oven. Remove from the oven, choosing only the pumpkin and crushing pureed. Cut the nuts in pieces and book the leaves of the saved, and the seeds.

When the risotto is almost cooked add the pumpkin crushed and nuts, involving well. At the end of the cooking, delete the heat and add the parmesan involving gently. Serve immediately sprinkled with the seeds and leaves of the saved baked.

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