Pumpkin Risotto

Ingredients per 4 persons

Vialone Nano or Carnaroli rice, 11 Oz
Pumpkin Flesh, 14 Oz
Sliced Onion, 2 Tablespoons
Parmigiano, 2 Tablespoons
Extra virgin Olive oil, 2 Tablespoons
Vegetable broth, 26 Oz


Wash, peel and cut the pumpkin into pieces. Steam-cook its pulp for about 10 minutes.

In a pan, put oil, the sliced onion and the pumpkin pulp and add 1 or 2 tablespoons of vegetable broth.
After, add the rice and stir well.
Add the broth little by little on low heat. Stir while cooking, about 20 minutes of cooking.

Add the Parmigiano and stir well.
Serve the pumpkin risotto into warm plates.

Thanks to:Misto Frigo

– See more at: http://www.iloveitalianfood.org/recipes/pumpkin-risotto/#sthash.jBxQ0dC1.dpuf

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