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Pumpkin risotto

Pumpkin risotto

Risotto au potimarron

l Switch language for recipe in French l

To cook a good risotto, you will have to be patient . You must not leave the pan and stir constantly so that the rice cooks regularly without hanging the bottom. Add the hot broth using a ladle just before the rice is no longer in the bath of his previous broth. Continue to cook until the rice is tender and ends with a last small ladle of broth and Parmesan to give a soft texture to the risotto .

Pumpkin risotto

For 4 servings

Preparation time: 15min, cooking time: 20 à 30 min

Ingredients

  • 250g pumpkin
  • 1 stock cube
  • 1L water
  • 1 onion
  • 2 tbsp olive oil
  • 1 pinch of saffron
  • 250g rice for risotto
  • 10cl white wine
  • 20g butter
  • 60g grated parmesan
  • salt and pepper

Risotto au potimarron

PREPARATION

  • Bring to boil 1L of water with the stock and maintain the water warm.
  • Peel the onion and the pumpkin, mince the onion and dice the pumpkin.
  • In high-sided frying pan, cook the onion until brown with 1tbsp of olive oil and saffron (3 min).

Risotto au potimarron

  • At high heat , add the rice and a tablespoon of olive oil . Cook the rice in oil for 2 minutes then add the white wine.

Risotto au potimarron

  • Wait until the white wine is totally evaporate and add the hot broth and cover the rice. Add the pumpkin .

Risotto au potimarron

  • Reduce heat and cook the rice and pumpkin , stirring constantly , 20 to 30 minutes , making sure to cover with hot broth gradually.

Risotto au potimarron

  • When the mixture becomes creamy and the rice and pumpkin are cooked, remove from heat add one more small ladle of broth , butter and parmesan.

Risotto au potimarron

  • Add salt and pepper and stir well.
  • Serve without waiting.

Risotto au potimarron

Bon appétit !

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