Yellow pumpkin risotto

Yellow pumpkin risotto
Yellow pumpkin risotto 5 1 Stefano Moraschini


In a pan heat oil in fairies as you cook sweet focus thin chopped onion and garlic pressed. Add the diced squash and cook with the help of a bit of hot water. When the pumpkin is tender, pour into the pan the rice and let it shine for a few minutes. Wet with white wine and let evaporate. Season to taste with the 2 nuts and started to add, little by little, the hot water until the rice is al dente. Shortly before removing from heat mix the rice the Rosemary, thyme, pepper and cream. Distributed in individual holsters and sprinkle with plenty of grated Parmesan. The yellow pumpkin risotto is a dish perfect for the winter season.

Yellow pumpkin risotto

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Ingredients and dosing for 3 persons


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