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Risotto alla Zucca
A sweetly comforting pumpkin risotto, perfect for cooler days.
Sestavine
- 320g arborio rice
- 500g pumpkin, diced
- 1L vegetable stock
- 1 onion, finely chopped
- 80g butter
- 80g parmesan, grated
- Grated nutmeg
Priprava
Roast half the pumpkin cubes in olive oil until tender, and mash the other half into a purée.
Sauté the onion in butter, add the rice, toast briefly, then stir in the pumpkin purée.
Gradually add the hot stock, stirring, until the rice is creamy.
Stir in the roasted pumpkin, remaining butter and parmesan, season with nutmeg, and serve.
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