RISOTTO with PUMPKIN 03

RISOTTO with PUMPKIN 02199 INGREDIENTS 4 PEOPLE 400 g of rice, 500 g pumpkin, celery ribs, 4 2 ripe tomatoes, 1 clove of garlic, 1 l of broth, 50 g of grated Parmesan cheese, 80 g of butter, olive oil, salt and pepper.

Preparation and cooking time: 1 hour and 15 minute Fix: minimal.

Private PROCESS the pumpkin seeds, wash dry.

Wrap it in aluminum foil and roast in the oven (180°), so peeling with greater ease.

Take it, peeled and cut into cubes, keeping a few slices for garnish.

Clean, wash and dry the tomatoes, then cut them roughly.

Peel and wash 3 celery ribs and chop.

In a Pan fry the garlic in 3 tablespoons oil: when it has browned, remove it and add the chopped celery, pumpkin cubes and chopped tomatoes.

Add salt, lower the heat and cook for about 30 minutes, stirring occasionally and adding water if necessary.

Bring to the boil the broth and pour the rice.

After about 10 minutes, add the pumpkin-based compound and 60 g of butter.

Stir well and Cook, minding that the risotto remains fluid.

Turn off the heat, add salt and pepper and stir to incorporate the grated Parmesan and a knob of butter.

Spread the risotto in individual plates, garnish with slices of pumpkin that you kept aside and with the remaining rib of celery, trimmed, washed and cut into rings.

Served with accompanying preparation of grated Parmesan, each diner will use.