Pumpkin risotto: a delight

There is no point in presenting risotto, this Italian specialty that has conquered our taste buds for a few years.

Ingredients for 4 persons :

  • 350 g of rice for risotto
  • 500 g of pumpkin
  • 1 onion
  • 50 cl of chicken broth
  • 5 cl of white wine
  • 40g butter
  • 50 g grated Parmesan
  • 2 tsparomatic herbs (parsley chervil, coriander)

Here is an original way to cook it, the pumpkin and parmesan risotto.

Pumpkin risotto recipe

Pumpkin risotto can be made in a normal size pumpkin and thus serve as a dish but it can also be made with small squash or pumpkins in order to make small individual dishes.

  • Start by cutting a large hat in order to have a nice opening
  • Remove the flesh from the pumpkin
  • Cut the flesh into small cubes.
  • Peel then finely slice the onion
  • Brown the onion in the butter to sweat it, then wet with the white wine
  • Add the diced pumpkin
  • Pour a little broth and leave to cook over low heat
  • When the dice are undone, add the rice, adding the rest of the broth as you go.
  • Cooking time is about 20 min
  • Once the broth is completely absorbed, add the Parmesan and aromatic herbs
  • Salt, pepper
  • Return everything to the hollowed-out pumpkin

Risotto is served immediately after cooking because it is difficult to reheat it without losing its appeal.

Enjoy your meal !

Video: Cheats Easy No Stir Pumpkin Risotto Recipe. delicious. Australia (November 2021).