Pumpkin Risotto
A delicate risotto with pumpkin, butter, and cheese
Ingredienti
- riso arborio250 g
- zucca450 g
- brodo700 ml
- cipolla1 pz
- parmigiano80 g
- burro40 g
Istruzioni
Cut the pumpkin into cubes, roast or fry a portion until soft.
Keep the broth hot over low heat.
Sauté the onion in butter until translucent, add the rice and toast it.
Add a portion of the pumpkin to the rice and gradually pour in the hot broth, stirring.
Cook until creamy, until the rice is al dente and the pumpkin has partially dissolved into the sauce.
Stir in the parmesan, butter, and roasted pumpkin cubes, and let rest for 2 minutes.
Altre ricette
Arancini
A popular italian home-style dish with cooked risotto or rice, mozzarella, eggs, well suited for a family weekly menu.
Affogato
Simple dessert of vanilla ice cream and hot espresso
Eggplant Parmesan
A popular italian home-style dish with eggplants, tomato sauce, mozzarella, well suited for a family weekly menu.
Bruschetta
Toasted bread topped with fresh tomatoes, garlic, and basil.