Pumpkin Risotto

Name: Pumpkin Risotto
Yield: Serves 4 servings
Ingredients: 1 1/2 cups Carnaroli rice (320 grams); 4 cups pumpkin, diced (600 grams); 2/3 cup onion, finely chopped (100 grams); 6 1/3 cups vegetable broth (1.5 liters); 3/4 cup grated Parmesan cheese (80 grams); 1/4 cup dry white wine (60 grams); 3 1/2 tablespoons unsalted butter (50 grams); 1 1/2 tablespoons olive oil (20 grams); Chopped fresh parsley, to taste

Monica @cook_26904754

Pumpkin Risotto

Monica @cook_26904754

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Ingredients

Serves 4 servings

1 1/2 cupsCarnaroli rice (320 grams)
4 cupspumpkin, diced (600 grams)
2/3 cuponion, finely chopped (100 grams)
6 1/3 cupsvegetable broth (1.5 liters)
3/4 cupgrated Parmesan cheese (80 grams)
1/4 cupdry white wine (60 grams)
3 1/2 tablespoonsunsalted butter (50 grams)
1 1/2 tablespoonsolive oil (20 grams)
Chopped fresh parsley, to taste

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Steps

1

First, prepare the vegetable broth.
2

Peel and dice the pumpkin.
3

Sauté the onion in olive oil, add the pumpkin, cook for a few minutes, then add a little broth. Cook for about 20 minutes until the pumpkin is creamy.
4

Add the rice and pour in the white wine. Once the wine has evaporated, add broth gradually as the rice cooks.
5

Cook for about 15 to 20 minutes. At the end, stir in the butter and Parmesan cheese. Before serving, sprinkle with chopped parsley.