Yellow pumpkin risotto
Instructions
In a pan heat oil in fairies as you cook sweet focus thin chopped onion and garlic pressed. Add the diced squash and cook with the help of a bit of hot water. When the pumpkin is tender, pour into the pan the rice and let it shine for a few minutes. Wet with white wine and let evaporate. Season to taste with the 2 nuts and started to add, little by little, the hot water until the rice is al dente. Shortly before removing from heat mix the rice the Rosemary, thyme, pepper and cream. Distributed in individual holsters and sprinkle with plenty of grated Parmesan. The yellow pumpkin risotto is a dish perfect for the winter season.
Ingredients and dosing for 3 persons
- 300 g of rice
- 150 g of yellow squash
- Olive oil extra virgin
- 1 white onion
- 3 cloves of garlic
- 1/2 cup of dry white wine
- 2 dice
- 3 tablespoons of cooking cream
- Abundant of grated parmesan cheese
- Rosemary
- Thyme
- Pepper