Risotto with pumpkin and spinach
Instructions
02332 RISOTTO with pumpkin and SPINACH INGREDIENTS for 4 PEOPLE 400 g of Arborio rice, 350 g of pumpkin pulp, 200 g of spinach, onion, 1/2 40 g olive oil, 30 g of grated Parmesan cheese, 30 g butter, vegetable broth. Clean the pumpkin, cut it into strips and make Brown 100 g sweet heat in a saucepan with the olive oil for 5 minutes. Add the rice, the rest of the pumpkin and spinach, washed and chopped coarsely. Make toast, then brought to the hot broth pouring cooking gradually and is absorbed, stirring often. Before serving salad seasoned with butter and grated cheese.
