Pumpkin Risotto
Ingredients: onion, butter, olive oil, celery, risotto rice · 30 min cook time · 535kcal · $15.00
Ingredients
0.5ea onion, 45g butter, 0.5tbsp olive oil, 15g celery, 200g risotto rice, 0.25glass white wine, 400ml chicken stock, 300g pumpkin, 2sprig rosemary, 1.5ea chilli, 2tbsp parmesan cheese
Instructions
1. Start with the risotto bianco base in a pan.
2. Add fresh rosemary and chopped chilli to the pan.
3. Cut pumpkin into small squares and add to the risotto, stirring well.
4. Add hot stock gradually, simmering and stirring for about 10 minutes.
5. Stir in butter and grated parmesan cheese, cover, and let rest for 3 minutes before serving.
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