Pumpkin risotto
Instructions
Peel and chop a carrot, a celery rib and the basil leaves.
Fry the chopped obtained in 50 g of butter, cover with 1 litre of salted boiling water and flavoured with a sprig of Sage.
Coarsely chop tomatoes perini; Peel and cut the pumpkin into pieces.
Add these ingredients to boiling broth along with a handful of frozen beans.
When the vegetables are almost cooked, passatene some ladle through a sieve and pour back into Bowl.
Add the rice and cook at low heat; halfway through the cooking season with 2 tablespoons of Parmesan cheese.
Bring cooking rice so that most of the liquid is absorbed.
Serve the risotto all ' wave ', after thoroughly whipped with 50 g of butter and 2 tablespoons grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 200 g of rice
- 400 g of pumpkin
- 100 g of butter
- 1 carrot
- 1 costa of celery
- 1 sprig of sage
- 4 leaves of basil
- 3 perini tomatoes
- 1 handful of frozen pinto beans
- 4 tablespoons of grated parmesan cheese
- Salt