Pumpkin risotto is one of those comforting dishes which can please anybody. It’s a colorful , easy to make and budget friendly . Pumpkin brings color and taste to my kitchen . It is one of the very low calorie vegetables -100 g provides just 17 calories and contains no saturated fats or cholesterol. It’s so versatile that can be used both for salty or sweet preparations.
- Difficoltà easy
150 g rice
200 g of pumpkin
50 ml dry white wine
1 pinch of black pepper
1 pinch of salt
1 sage leaf
500 ml of homemade broth
1 tablespoon olive oil
50 gr vegan parmesan
In a medium-size heavy saucepan, heat the wine over medium-high heat. Add the onion , the rice and pumpkin and stir, using a wooden spoon. Continue cooking until it has been absorbed by the rice. Pour in enough broth to cover the rice completely, and continue to cook, stirring often, until all the liquid is absorbed.
Pour again the broth and stir and cook until it has been absorbed. Repeat 1 more time, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the Vegan Parmesan and olive oli or coconut butter to give the risotto a nice, creamy finish.
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..