Rice and pumpkin
Instructions
Cut the pumpkin into cubes and gilds in butter with chopped onion and a little broth.
When it is almost cooked, add the rice and, gradually being absorbed, add the boiling stock.
Add salt and pepper.
When cooked and garnished with a sprig of parsley, the grated cheese and a knob of butter.
Mix gently.
You can submit using the pumpkin risotto emptied as a container.
Ingredients and dosing for 4 persons
- 240 g of rice
- 600 g of pumpkin
- 1/2 onion
- 1 walnut butter
- 1 sprig of chopped parsley
- Broth
- Salt
- Pepper