Pumpkin risotto
350 g rice
500 g pumpkin
butter and vegetable oil
1 onion
1 liter of broth
salt pepper
small bunch of parsley
2 tablespoons of grated cheese
Cut the pumpkin into cubes, stew for 10-15 minutes in oil, adding a little broth.
Separately, in a shallow wide saucepan, fry the onions in vegetable oil, pour in rice, let it brown for a bit, then put the pumpkin, pour in a little hot broth.
Cook for 20-30 minutes. Make sure rice does not boil. It should be slightly hard. After removing from heat, season the risotto with butter and cheese, and serve with parsley.
350 g rice
500 g pumpkin
butter and vegetable oil
1 onion
1 liter of broth
salt pepper
small bunch of parsley
2 tablespoons of grated cheese
Cut the pumpkin into cubes, stew for 10-15 minutes in oil, adding a little broth.
Separately, in a shallow wide saucepan, fry the onions in vegetable oil, pour in rice, let it brown for a bit, then put the pumpkin, pour in a little hot broth.
Cook for 20-30 minutes. Make sure rice does not boil. It should be slightly hard. After removing from heat, season the risotto with butter and cheese, and serve with parsley.
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