Risotto with pumpkin flowers
Risotto with pumpkin flowers
Risotto with pumpkin flowers
5
1
Stefano Moraschini
Saute chopped onion and 2-3 of the chopped pumpkin flowers.
Add the rice and bring to cooking with broth.
Shortly before remove from heat add saffron and butter.
Meanwhile make a batter with egg, flour and water.
Pass the remaining pumpkin flowers in batter, fry them and serve them with the risotto.
Calories calculation
Calories amount per person:
744
Ingredients and dosing for 4 persons
License
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