Pumpkin risotto
Ingredients
- 400g pumpkin
- 1 onion
- 1 liter of hot vegetable broth
- 200g of Arborio rice
- 50g of grated parmesan cheese
- 30g butter
- 1/2 glass of white wine
- salt and pepper to taste
- thyme
Procedure
In a large pot, sauté the chopped onion with a little butter and a pinch of salt until it becomes transparent.
Add diced pumpkin and sauté for a few minutes.
Pour in the rice and stir well to toast it for one minute.
Deglaze with white wine and stir until the liquid is absorbed.
Begin adding the hot vegetable broth a little at a time, stirring constantly until the liquid is absorbed before adding the next. Continue until the rice is cooked al dente.
Remove from heat and add grated Parmesan cheese, butter, and a grinding of black pepper, stirring well until the butter and Parmesan have melted.
Serve hot, decorating with a grinding of black pepper and grated Parmesan cheese to taste.
This pumpkin risotto is a warm and comforting dish perfect for cold winter days, plus it is a traditional Italian recipe in which all the ingredients are of Italian origin and in season, especially the pumpkin. The sweet taste of pumpkin pairs perfectly with Parmesan cheese and white wine, creating a delicious combination of flavors.
