Italian
Prep: 15 minutes | Cook: 30 minutes
4
Dificuldade:
Alta
Ingredientes
- 320g arborio rice
- 400g, diced pumpkin
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 120ml white wine
- 1.2L, hot vegetable stock
- 80g, grated parmesan cheese
- 50g butter
- 2 tbsp olive oil
- 8-10 fresh sage leaves
- to taste salt
- to taste black pepper
- 1 pinch nutmeg
Método de Preparação
- Heat stock in a separate pan and keep warm
- In a large pan, sauté onion in olive oil until translucent
- Add pumpkin and garlic, cook for 5 minutes
- Add rice and toast for 2 minutes
- Pour in wine and stir until absorbed
- Add hot stock gradually, stirring constantly
- Continue adding stock for 18-20 minutes until rice is creamy
- Stir in butter and parmesan
- Season with salt, pepper, and nutmeg
- Garnish with fried sage leaves
- Add onion and garlic: 5 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add pumpkin: 8 sec/speed 4
- Add rice: 2 min/120°C/reverse/speed soft
- Add wine: 2 min/120°C/reverse/speed soft
- Add stock: 18 min/100°C/reverse/speed soft
- Add butter and cheese: 2 min/90°C/reverse/speed soft
Dicas
- Use fresh pumpkin for best results
- Toast rice well for better texture
- Keep stock hot throughout cooking
- Stir constantly for creamier results
- Let risotto rest for 2 minutes before serving
- Choose Hokkaido or Butternut squash as alternatives
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
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Ingredientes pesquisados
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Tabela nutricional
| Calories | 485 per serving |
| Protein | 12g |
| Carbohydrates | 65g |
| Fat | 18g |
| Fiber | 4g |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo