Risotto with pumpkin.



1 medium pumpkin or zucchini
2 tbsp vegetable oil
1 liter of vegetable broth
1 tbsp olive oil
1 onion, finely chopped
250g risotto rice (Arborio)
1 glass of dry white wine (optional)
4 tbsp fresh parsley

1. Preheat oven to 200 g C. Clear one pumpkin, cut in half, remove seeds. Cut the flesh into pieces. Heat the vegetable oil in a baking dish, add the pumpkin pieces, stir, season and bake for 20 minutes until soft.
2. Meanwhile, bring to a boil vegetable broth, reduce the fire. Heat the pan in 1 tbsp olive oil and fry the onion for 5 minutes.
3. Add the rice and stir a cup and pour a ladle of broth 2. Stir occasionally, until the liquid is absorbed. Continue to pour in by a few broth, stirring, for 15 minutes.
4. Add a glass of wine, stir. Continue to pour the remaining broth until the rice is soft on the outside but still firm inside.
5. Add the pumpkin to the rice and 3 tablespoons grated Parmesan cheese, sprinkle with parsley.

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