ReceptnaptárRisotto alla zucca (pumpkin risotto)
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Ingredients
Method
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- Soften the onion in the oil, add the pumpkin and fry for 5 minutes.
- Add the rice, toast for 2 minutes and pour in the wine.
- Add the hot stock a ladle at a time and cook, stirring, for 18-20 minutes until the rice is creamy and the pumpkin breaks down.
- Off the heat, stir in the butter, Parmesan and nutmeg; season.
- It keeps 2-3 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
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More italian ideas
- Tortelli di zucca (pumpkin-filled pasta)
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- Pasta all'amatriciana
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- Pasta alla Norma (Sicilian pasta with aubergine and ricotta)
- Pasta e ceci (pasta with chickpeas)
- Pasta e fagioli (pasta and white bean soup)
- Risotto alla milanese (saffron risotto)
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