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Pumpkin risotto

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Pumpkin risotto


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Tempo de preparo

40 min(s)


8 servings

Lilian Boaventura

  • Ingredients
  • Recipe
  • Arborio rice1.5 cup
  • Pumpkin400 g
  • Chopped Onion1 unit(s)
  • Olive oil1 tablespoon
  • White wine100 ml
  • Salt and Pepper to taste
  1. Cook the pumpkin, let it cool, remove the seeds and skin and reserve.
  2. Saute onion in oil.
  3. When golden add the pumpkin cut into cubes and mash.
  4. Add the rice and mix well.
  5. Add the white wine and stir again.
  6. Add water to cover and cover.
  7. When dry, add more water until the rice is cooked.
  8. To accompany I made mushrooms and asparagus in olive oil.

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