{"id":2889,"date":"2015-12-11T12:23:26","date_gmt":"2015-12-11T11:23:26","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=2889"},"modified":"2019-12-26T17:01:14","modified_gmt":"2019-12-26T16:01:14","slug":"risotto-au-potimarron","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/risotto-au-potimarron\/","title":{"rendered":"Pumpkin risotto"},"content":{"rendered":"

Pumpkin risotto<\/h1>\n

\"Risotto<\/a><\/p>\n

l Switch language for recipe in French l<\/strong><\/span><\/p>\n

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\u00a0cook until the rice is tender and ends with a last small ladle of broth and Parmesan to give a soft texture to the risotto .<\/span><\/p>\n

Pumpkin risotto<\/h4>\n

For 4 servings<\/p>\n

Preparation time: 15min, cooking time: 20 \u00e0 30 min<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n