Risotto With Pumpkin And Rosemary |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A classic, smooth and comforting Italian risotto for winter, when pumpkins are at their best. Fresh, chopped rosemary has a strong, refreshing flavour which goes perfectly with pumpkin. Ingredients:
500 g of 'arborio' or 'carnaroli' rice, a slice of pumpkin, 50g of butter, 1 cup of grated grana padano (parmesan) cheese, a small onion, white wine, fresh rosemary. |
Directions:
1. Finely chop the onion and gently fry it in butter. Add diced pumpkin and chopped rosemary. Add rice and let it fry with all other ingredients for a minute or two, always stirring. Pour in a little white wine and let it evaporate. Pour enough boiling water (or boiling chicken stock) to cover rice. Add a little salt. Stir rice frequently. Add more boiling liquid if necessary. Check salt and add more if necessary. When rice is 'aldente' (cooked but firm) add grana padano cheese and stir vigourously. Mangiare subito, prego! My website:
|
|