Pumpkin Risotto (Risotto di Zucca)
Pumpkin Risotto (Risotto di Zucca)
Pumpkin Risotto (Risotto di Zucca)
5
1
Stefano Moraschini
Bake the pumpkin cut into slices in water with salt and Sage for 3 hours.
Brown in butter half carrot, celery and chopped Basil and seasoning the rice, then beans, tomatoes, salt and pepper.
After a few minutes add the water with the pumpkin.
Bringing full cooking rice, add the Parmesan cheese and the remaining butter and serve.
Calories calculation
Calories amount per person:
622
Ingredients and dosing for 4 persons
License
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