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Pumpkin risotto
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
6 servings
Mateus Rodrigues
@mateusgsr- Ingredients
- Recipe
- Arborio rice320 g
- Japanese pumpkin600 g
- Onion1 unit(s)
- Garlic2 unit(s)
- Butter50 g
- White wine50 g
- Olive oil to taste
- Salt to taste
- Black pepper to taste
- Parmesan80 g
- Vegetable broth1.5 l
- Place the squash in the oven for approximately 20 minutes or until cooked through.
- Bring the water to a boil. If you want, you can make your own vegetable stock. Otherwise just heat the water
- Saute onion and garlic. Add the rice and stir for two minutes. Add the white wine and wait for it to evaporate.
- After the wine evaporates completely add a little water (don't throw all the water), add little by little. Rice takes an average of 18 minutes to cook.
- When the pumpkin is cooked, remove the skin and separate half of it. With one half mash the pumpkin completely and the other half cut into medium pieces.
- After 15 minutes of cooking, add the mashed pumpkin to the rice. In the final minute of cooking the rice (prove it until you find the point, it should be al dente) add the cut pumpkin, the butter and the Parmesan
- Add salt as needed and black pepper.
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