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Pumpkin risotto with pink pepper
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Arborio rice (or another suitable for risotto)500 g
- Cabotia squash0.5 unit(s)
- Dry white wine1 cup
- Water1.5 l
- Onion1 unit(s)
- Garlic Clove4 unit(s)
- Bay leaf1 unit(s)
- Pink pepper5 unit(s)
- Put the pumpkin to bake in an oven at 230° for 40 minutes. Remove from the oven, remove the seeds and fibers from the middle, peel and chop into cubes. Heat the water with the bay leaf and pepper until it boils.
- In a large pan, sauté the onion and garlic in a little oil until translucent. Add the rice and stir well. Add the wine and stir constantly until dry. Add the pumpkin to the pan and add salt. Put three ladles of water in the pan, add a pinch of salt and stir constantly until dry. Repeat this step until the water runs out. You should discard the bay leaf, but you can keep the peppers.
- Taste and adjust seasoning if necessary. Turn off the heat, close the pan and let it rest for 5 minutes.
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