Pumpkin risotto
Pumpkin risotto. In a medium-size heavy saucepan, heat the olive oil over medium-high heat. I usually deep fry and roast these pumpkins so they are a cooked vessel and edible for the dish but we can discuss with chef which way makes the best presentation. Heat butter and oil together in a large saucepan or frypan.
Ingredients
-
It’s 300 gr of pumpkin
-
It’s 1 litre of vegetable broth
-
It’s 200 gr of risotto rice
-
It’s 14 of king prawns
-
Prepare leaves of Mint
-
It’s of Butter
-
It’s of Olive oil
-
Prepare of Parmesan
-
It’s Half of an onion
Steps
- Clean and dice the pumpkin. Dice the onion..
- Put some butter in a pot and add the onion once it melts. Leave it cook at low heat until the onion melts. Add the pumpkin and stirr for a few minutes. Then cover in broth and leave it cook for 20 min.
- Toast the rice in a pan and add it to the pumpkin after the 20 min has passed. Keep cooking until the rice is ready. Add broth is necessary.
- Cook the prawns in a pan and leave it on the side.
- Cut the mint leaves.
- Once the rice is ready, add more butter, the parmesan and the mint leaves. Stirr well and add 8 prawns..
- Put the risotto in the plates, decor with 3 prawns and a small mint leave.
Other than this, the other ingredients are actually fairly simple and. While you'll find countless variations of risotto, one of the most popular is the Risotto alla Zucca or pumpkin risotto. It is a traditional dish from Northern Italy and it's particularly popular in the region of Lombardy thanks to the prestigious qualities of pumpkins grown around the beautiful town of Mantova. It's National Pumpkin Day, and I have a great recipe for tonight, Pumpkin Risotto. If you've been making your own pumpkin puree, that will add an extra delicious freshness, but canned puree will work perfectly fine as well. (Make sure it isn't pumpkin pie filling!!!) Just a handful of ingredients kicks this risotto into a favorite fall dish.
