Ingredients per 4 persons
Pumpkin Flesh, 14 Oz
Sliced Onion, 2 Tablespoons
Parmigiano, 2 Tablespoons
Extra virgin Olive oil, 2 Tablespoons
Vegetable broth, 26 Oz
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