Pumpkin risotto

Pumpikin risotto
Serves 4
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 320g of rice
  2. Yellow squash 2 big pieces
  3. A small white or golden onion, or half if it's too big
  4. Olive oil
  5. A nut butter or margarine
  6. Parsley to taste
  7. Salt
  8. Black pepper
  9. Broth (about half liter)
Instructions
  1. Prepare the broth, even with stock cube and keep warm on the one hand.
  2. Clean and peel the pumpkin raising filaments. Wash it and cut it into small cubes. Melt the butter with the olive oil in a pan and fry the chopped onion and clean.
  3. When the onion is browned, add the pumpkin, mix salt and pepper and cover with a lid.
  4. Cook well the pumpkin (about 10 minutes) to help the cooking, mashed well with a fork, to become soft and creamy.
  5. Throw the rice and turn continuously does not stick. Take a ladle of broth by adding it gradually dries until the rice is completely cooked.
  6. When the rice is cooked, add the minced parsley, stir and let it rest a minute with the lid.
  7. Then serve.
Italian Cook - Italian recipes, pasta, pizza, lasagne only the original italiancook.it http://www.italiancook.it/

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