There is no need to introduce risotto, the Italian specialty that has conquered our taste buds in recent years.
Here’s an original way to cook it, the pumpkin and parmesan risotto.
Ingredients for 4 people :
Pumpkin Risotto Recipe
The pumpkin risotto can be made in a normal size pumpkin and thus serve as a dish, but it can also be made with small squash or pumpkin s to make individual small dishes.
Start by cutting a large hat to have a nice opening. Remove the flesh from the pumpkin Cut the flesh into small cubes. Peel and finely chop the onion. Fry the onion in the butter to make it sweat and then wet it with the white wine. Add the pumpkin cubes Pour a little broth and leave to cook over a low heat. When the dice are undone, add the rice, adding the rest of the broth as you go. Cooking time is about 20 min. Once the broth is completely absorbed, add the Parmesan cheese and herbs. Salt and pepper Put it back in the pumpkin with the hollowed-out pumpkin.
The risotto is served immediately after cooking as it is difficult to reheat it without losing its appeal.
Enjoy your meal!