Pumpkin Risotto
Tender risotto with pumpkin, butter, and cheese
Ingredients
- Arborio rice250 g
- Pumpkin450 g
- Broth700 ml
- Onion1 pcs
- Parmesan80 g
- Butter40 g
Instructions
Dice the pumpkin and roast or saute part of it until tender.
Keep the broth hot over low heat.
Saute onion in butter until translucent, add the rice, and toast it.
Add some pumpkin to the rice and gradually pour in hot broth, stirring.
Cook until creamy, the rice is al dente, and some pumpkin melts into the sauce.
Stir in Parmesan, butter, and roasted pumpkin cubes, then rest for 2 minutes.
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