Risotto with pumpkin

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Ingredients

  • Rice for risotto: taste.
  • Pumpkin: 200 gr
  • Olive oil: taste.
  • Onion: 1
  • White wine: 1 dl
  • Salt: taste.
  • Parmesan cheese: taste.
  • Courgette: 1/2 tablespoon optional
  • Mascarpone cheese: 1 tablespoon optional

Directions

Boil the pumpkin in the water and salt, if you use the courgette, add-in large pieces (with bark) of this firing. Do not leave the courgette become very soft. In another pan, saute lightly onion in olive oil. When you are translucent, add the rice in an amount sufficient for two people (1 cup) and saute, stirring slowly, for 1 minute. Add the white wine and stir.

Then go adding to rice, little by little, the water baked pumpkin and the courgette, the boil (you can also use another broth boil vegetables, but must always be maintained at the point of boiling). It is important that you do not put water all at once so that the risotto is creamy. Resist the temptation! Add, patiently, just enough to cover the rice and stir slowly. When the rice has absorbed the liquid, add a little more water, and stir. The rice should take about 15 minutes to cook, go proving to not let it soak.

When the rice is almost cooked, add the pumpkin undone (with a fork, if it is not very fibrous, or with the magic wand). Wrap well and rectify the salt. If you choose to use the courgette, cut into very thin slices and add to the rice. Join also, at this time, the mascarpone.

Although the risotto is more creamy with this cheese is also good if you don't use it. Once the rice is cooked, turn off the heat, sprinkle with grated parmesan cheese, stir and serve immediately. The risotto can't wait to be eaten - it is soaked up very quickly.

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