Brazil

Arborio rice (or another suitable for risotto)

Cabotia squash

Dry white wine

Water

Onion

Garlic Clove

Bay leaf

Pink pepper

Pumpkin risotto with pink pepper

Coloque a abóbora para assar em forno a 230° por 40 minutos. Retire do forno, retire as sementes e as fibras do meio, descasque e pique em cubinhos.
Aqueça a água com a folha de louro e a pimenta até ferver.

Put the pumpkin to bake in an oven at 230° for 40 minutes. Remove from the oven, remove the seeds and fibers from the middle, peel and chop into cubes.
Heat the water with the bay leaf and pepper until it boils.

Em uma panela grande, refogue a cebola e o alho com um pouco de azeite até ficar transparente. Adicione o arroz e mexa bem. Adicione o vinho e mexa constantemente até secar. Adicione a abóbora à panela e adicione sal. Coloque três conchas da água na panela, coloque uma pitada de sal e mexa constantemente até secar. Repita esse passo até acabar a água. Você deve descartar o louro, mas pode manter as pimentas.

In a large pan, sauté the onion and garlic in a little oil until translucent. Add the rice and stir well. Add the wine and stir constantly until dry. Add the pumpkin to the pan and add salt. Put three ladles of water in the pan, add a pinch of salt and stir constantly until dry. Repeat this step until the water runs out. You should discard the bay leaf, but you can keep the peppers.

Prove e ajuste o tempero se necessário.
Desligue o fogo, feche a panela e deixe descansar por 5 minutos.

Taste and adjust seasoning if necessary.
Turn off the heat, close the pan and let it rest for 5 minutes.

Pumpkin risotto with pink pepper

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