Recipes
Pumpkin risotto: for autumn lovers
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Preparation: 15min. Cooking: 18min
Vegetarian. Gluten free. Approx 200 kcal / 100g
Ingredients
- Pumpkin Butternut 700 g
- Risotto rice 320 g
- Onion 1x
- Olive oil
- Nutmeg & thyme (to taste)
- Pepper and salt (to taste)
- Vegetable stock
- Parmigiano cheese (to taste)
- White wine (100ml)
Method
- Cut the pumpkin into cubes of about 1 cm, season with nutmeg and thyme and pepper, cook in a pan with a little oil for about 10 minutes.
- Meanwhile chop the onion and brown it in a little oil, add the rice, and once toasted, deglaze with white wine.
- Now add the pumpkin, lower the flame and add stock. Let everything cook, gradually adding the vegetable stock until the rice is cooked (approx. 20 min).
- Remove the pan from the heat and stir in the grated cheese.
English 
Italian