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Pumpkin risotto with beef jerky
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Ian Santos
@iansantoss- Ingredients
- Recipe
- Water4 cup
- Butter2 tablespoon
- 1 diced onion1 unit(s)
- White rice1 cup
- Cooked and shredded dried meat1 cup
- Grated Parmesan4 tablespoon
- In a saucepan over medium heat, heat the vegetable stock with the water. Melt the butter in a large, wide skillet over medium heat and sauté the onion for 2 minutes. Add the rice and fry for 2 minutes. Pour in the wine and let it evaporate. Add 1 ladle of broth and stir until almost completely evaporated. Repeat the process for 10 minutes as the broth dries up. Add the pumpkin and dried meat. Continue basting with the broth and cook for another 10 minutes or until the rice is cooked but still al dente and creamy. Don't let it dry out. Season with salt and pepper. Remove from the heat, stir in the cheese and serve sprinkled with chives.
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