Pumpkin risotto is another specialty of Italian cuisine. This comforting dish combines pumpkin, flavorful broth, and perfectly cooked rice, finished with butter and Parmesan cheese.
Ingredients:
- 300g rice
- 350g yellow pumpkin
- 1 red onion
- Vegetable broth
- Parsley
- Grated Parmesan cheese
- 100g butter
Preparation:
- Peel the pumpkin and cut it into small pieces. Soften it in a pan with 20g of butter and a cup of vegetable broth.
- After 30 minutes, remove from heat and mash the pumpkin.
- Finely chop the red onion and gently sauté it in 50g of butter. Add the rice and sauté over higher heat, stirring constantly.
- Add the pumpkin, a ladle of broth, salt, and pepper to taste. Reduce the heat and cook for about 20 minutes, stirring occasionally and adding more broth as needed.
- Remove the pan from the heat and stir in the remaining butter and a generous handful of Parmesan cheese, stirring with a ladle for about 4 minutes.
- Serve warm, but not too hot.
