Autumn is finally here with its warm colors and the pumpkin sweetness!
SERVES 2 PEOPLE
READY IN 35’
INGREDIENTS
1 teaspoon onion, chopped
2 tablespoons extra virgin olive oil
6 oz pumpkin, cubed
Rosemary to taste
Vegetable broth to taste
1 cup Carnaroli rice
¼ glass Prosecco
1 US quart vegetal broth
1-2 teaspoon vegetable stock powder
2 tablespoons Parmesan cheese
Rosemary to taste
STEP 1: SAUTÉ THE PUMPKIN
Put in a frying pan onion and oil. Add the pumpkin and the rosemary and let it brown for a coulple of minutes. Add vegetable broth and let it cook for 10 minutes.
STEP 2: COOK THE RICE
Add the rice and toast it. Add the Prosecco, and stir continually over medium heat until it is absorbed. Add a ladle of broth and cook over medium heat (it must boil) for 15-20 minutes, occasionally adding a ladle of broth (or whenever the rice tends to dry) and vegetable stock powder.
Before turning the fire off taste the risotto to check the flavor and if necessary add salt.
STEP 3: MAKE IT CREAMY
Remove from heat and add Parmesan cheese and rosemary. Mix slowly and bring to the table.
#getBready & enjoy your meal
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