Pumpkin risotto with leeks
Instructions
Clean the leeks and finely tritatelo; cut the pumpkin into chunks and FRY in a pan with leek and 30 g of butter for 5 minutes.
Add the rice and let it roast in sauce; squirt with the wine, let it evaporate, cover flush with boiling broth and bring the rice to cook together, a little at a time, the rest of the hot broth and, finally, the milk.
When the risotto is ready, add the parmesan and a teaspoon of cinnamon, stir and let stand, covered, for 2 minutes.
Brown the Sage leaves in a small frying pan with remaining butter, transferred the risotto on a heated serving dish and guarnitelo with fried Sage.
Ingredients and dosing for 4 persons
- 300 g of rice
- 300 g of pumpkin pulp
- 1 leek
- 6 leaves of sage
- 80 cl of vegetable broth
- 20 cl of milk
- 40 g of butter
- 1/2 cup of dry wine
- 2 tablespoons of grated parmesan cheese
- Cinnamon powder