Creamy Risotto with pumpkin
Franca Zoratti, Udine (UD)
She is a loving customer that often shares with us her dishes for her special occasions.
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.
When cooked, turn off the heat and cream it in the extra virgin olive oil, then add the grated cheese.