Creamy Risotto with pumpkin
Franca Zoratti, Udine (UD)
She is a loving customer that often shares with us her dishes for her special occasions.
- Traditional cuisine
- TIME: 45'
- RICE: Carnaroli
Ingredients for 4 persons:
- 250 g of the pumpkin you prefer
- 250 g of Carnaroli Semi-milled Rice from the line Riso della Scala
- 80 g of onion
- About 600 g vegetable broth
- EVO oil, salt, grated cheese to taste
Procedure:
First we remove the peel and seeds from the pumpkin, we cut it into slices and steam or cook it in the oven until it becomes soft.
Sweat the chopped onion in a saucepan and add the pumpkin to absorb the sauce.
Now add the Carnaroli Rice and toast it. Cook all the ingredients with the vegetable broth in ladles until it is all absorbed.
Final step:
When cooked, turn off the heat and cream it in the extra virgin olive oil, then add the grated cheese.
OTHER VARIETIES SUITABLE FOR THIS RECIPE:
A CASA DI ELSA
CARNAROLI
RISO DELLA SCALA
VIALONE NANO SEMILAVORATO
