Yellow rice
Instructions
Cut the pumpkin into pieces, Cook with a little oil and a pinch of salt for about 10 minutes, then move the Mashers.
Saute the onion with a knob of butter in a saucepan, add the rice, let it shine stirring well then add the wine.
When the liquid evaporated, add the pumpkin puree and cook the risotto by adding to the vegetable broth and seasoning salt.
Whip with butter and grated Parmesan before serving.
Ingredients and dosing for 4 persons
- 800 g of yellow squash
- 320 g of rice
- 1 glass dry white wine
- 1/2 onion
- 25 cl of vegetable broth
- 50 g of butter
- 100 g of grated parmesan cheese
- 1 tablespoon of finely chopped rosemary
- 1 pinch of salt
- Little of olive oil