Pumpkin risotto
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ingrediencie
200 g Arborio rice, Canaroli 500 ml hot vegetable broth 100 ml dry white wine 100 g butter a little olive oil 100 g parmesan cheese 1 pk onion 1 stalk celery 1/2 pk pumpkin 1 pk chilli pepper to taste salt, ground black pepper stems rosemary 1 pk carrot
step
1. In hot olive oil, sauté finely chopped onion and celery stems and carrots. Fry everything together briefly, add the rosemary, which will perfume the whole risotto. 2. Add the diced pumpkin and chilli pepper. Then add the unwashed rice and sauté for about two minutes. Pour in the wine and let it evaporate completely. Progressively add a ladleful of hot stock at a time and when the rice has absorbed it, add more. The whole process takes about 20 minutes. 3. Season the finished risotto with salt, ground black pepper, a handful of Parmesan cheese and a tablespoon of butter. Let it rest for a while and serve.
