Risotto With Pumpkin
Preparation: 30 min
Cooking: 20 min
Doses for: 4 people
| Gluten free | Vegetarian |
Good autumn recipe to prepare with seasonal yellow squash, cheap and fast enough.
- 300 gr of rice
- 500 gr of yellow pumpkin
- 2 tablespoons of Fonte Torre extra virgin olive oil
- 1 small onion
- vegetable broth
- 2 tablespoons of raisins
- 2 tablespoons of grated Parmesan cheese
- salt and pepper
Preparation of risotto with pumpkin
First, slice the onion and fry it briefly in extra virgin olive oil. Aside, peel the pumpkin, cut it into cubes and add it to the sauté; then cook it over low heat for about 10 minutes. At this point add the rice and raisins and start adding the broth, stirring occasionally. Cook for about 20 minutes and turn off the heat when the rice is still a little "slow". When cooked, add the Parmesan and, if you like, a spoonful of pine nuts.
Raisins and pine nuts give an original touch to this risotto with a lively color and a delicate flavor.
The best time to enjoy pumpkin risotto is from September to October, when yellow pumpkins are in season. Pumpkins s are harvested starting from September, until November.