Pumpikin risotto
2020-02-14 16:56:51
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
- 320g of rice
- Yellow squash 2 big pieces
- A small white or golden onion, or half if it's too big
- Olive oil
- A nut butter or margarine
- Parsley to taste
- Salt
- Black pepper
- Broth (about half liter)
Instructions
- Prepare the broth, even with stock cube and keep warm on the one hand.
- 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.
- When the onion is browned, add the pumpkin, mix salt and pepper and cover with a lid.
- Cook well the pumpkin (about 10 minutes) to help the cooking, mashed well with a fork, to become soft and creamy.
- 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.
- When the rice is cooked, add the minced parsley, stir and let it rest a minute with the lid.
- Then serve.
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