Pumpkin Risotto
Preparation time: 15 minutes | Cooking time: 17-20 minutes | For 6 persons
Cost 12 euros
INGREDIENTS
500gr. Carolina Rice AGRIFARM
1-1,2 liters of chicken broth
200g pumpkin in small cubes
1 onion, finely chopped
1 garlic clove, crushed
1 sprig of rosemary
100ml dry white wine
4tbsp olive oil
50g butter
4tbsp grated parmesan cheese
100g cream cheese for the top
Salt and freshly ground pepper
Instructions:
In a deep frying pan, add the onion and garlic with the olive oil to be fried for 2 minutes over medium heat. Add the pumpkin and rice, stir for 1 more minute, and deglaze the pan with the wine.
Add in doses the broth that should be warm. Let the first dose absorb. Add the rosemary and then add the second dose. Once you have put all the broth and the rice has boiled but not completely, remove from heat, add the butter and the parmesan. Stir well until the mix becomes thick, check the salt, and leave to cool for 5 minutes before serving. Serve with cream cheese pieces and freshly ground pepper.
Tip:
You can add a little roasted pine nuts to the risotto and for a note of freshness add 4 tablespoons finely chopped chervils. Also, the risotto may not need the whole amount of broth. We can check this depending on how well the rice has been boiled.
Μπορούμε να προσθέσουμε μέσα στο ριζότο λίγο καβουρδισμένο κουκουνάρι και για μία νότα δροσιάς 4κ.σ. ψιλοκομμένα μυρώνια. Επίσης, στο ριζότο μπορεί να μην χρειαστεί όλη η ποσότητα του ζωμού. Αυτό θα το δούμε αναλόγως με το πόσο καλά έχει βράσει το ρύζι!
