Enza pumpkin Risotto
Instructions
Saute the onion in the oil, add the pumpkin and cook over a moderate flame flaw. When schiacciala is cooked until it forms a puree, add rice, tostalo, wash it down with white wine and let evaporate.
Add the broth a little at a time. When cooked combine butter, parmesan and a little nutmeg, then mix. Serve dusted with chopped parsley.
Ingredients and dosing for 5 persons
- 500 g pumpkin
- 400 g of rice
- 30 g butter
- extra virgin olive oil
- 1 onion
- nutmeg
- salt
- 2 nuts for the broth
- white wine
- grated Parmesan
- sprig of parsley