Risotto with Pumpkin



500gr pumpkin cut into pieces

1 onion finely chopped

1 garlic cloves finely chopped

2-3 sprigs of thyme

1 sprig rosemary

1 cup white wine

2 cups Carolina rice

4 cups vegetable broth

2 tablespoons butter

4 tablespoons olive oil

1 cup Parmesan cheese grated

Salt, pepper


Peel the pumkin, remove the seeds, cut it into big pieces. Heat the olive oil in a non-stick pan and saute onion for 3-4 minutes until the onion becomes transparent. Add garlic, thyme, rosemary and continue to saute for 2 minutes. Add the pumpkin and rice and mix well until oily. Saute until the rice becomes transparent. Add salt and pepper to taste, pour white wine and wait until the alcohol  evaporates. Then pour 1 tablespoon hot vegetable broth. Lower the heat and wait until the liquid is absorbed before you add a little more broth. Continue until  the risotto is cooked but remain al dente. Remove the pan from the heat, add Parmesan cheese and butter. Mix well and serve immediately.

Bon Appetit!

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