Pumpkin Risotto
Description:
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Difficulty: easy
Ingredients:
- 320 g Carnaroli White Rice
- 600 g Pumpkin
- 100 g Onion
- 60 g White wine
- 1,5 l Vegetable broth
- 80 g Parmesan
- 50 g Butter
- Extra virgin olive oil
You need:
- Pan high edges for the broth
- Two wide pans
- Ladle
- Wooden spoon
Finely chop the onion and let it fry in a large pan with a little oil, then add the diced pumpkin and brown it for a few minutes. Start adding a ladle of broth, and add more, gradually, until the pumpkin is cooked (about 20 minutes).
Separately, toast the rice over high heat until it becomes opalescent, turning it often for 2-3 minutes. Then blend with the white wine and stir. As soon as the wine has evaporated, pour the rice into the pan with the pumpkin. Add a ladle of hot broth and continue gradually adding the next one only when the previous one has been absorbed, until cooked (15-17 minutes).
Adjust with pepper and salt. Finally, over a low flame, stir in butter and grated Parmesan. Let it rest for a minute before serving and tasting.
