Pumpkin risotto (2)
Instructions
Saute chopped onion in a little oil, then add a glassful of water, then washed and cut squash into pieces.
Bake for 15 minutes, then add the rice and cook joining him, little by little, the hot broth.
Shortly before the end of cooking time stir in the butter and milk.
Combine Parmesan cheese, stir and serve.
Ingredients and dosing for 4 persons
- 300 g of pumpkin
- 350 g of rice
- Olive oil
- 1 walnut butter
- Vegetable stock cube
- Grated parmesan cheese
- == 1 small onion
- 1/4 cup of milk