PUMPKIN RISOTTO

Preparation

1. STEP 1 OF 3

   Cook the pumpkin (I always cook it in the microwave for 10 minutes). Add it, cut into cubes, to half an onion with a drizzle of oil and make a light sauté, then blend everything. At this point add the rice and deglaze with the white wine. Meanwhile, bring some water to a boil (I use the kettle), which you will add little by little as the risotto absorbs it (use stock for a more flavorful version). Add the salt and/or a few anchovies that will melt during cooking. When cooked, grate plenty of Parmesan and let it cream for a couple of minutes.

2. STEP 2 OF 3

   The risotto is ready! I added pepper and extra virgin olive oil at the end and served it with an anchovy and Parmesan crisps.

3. STEP 3 OF 3

   *For the crisps: grate the Parmesan until you form a little mound and flatten it with your fingers to give it a round shape or whatever shape you prefer, cook in the microwave for a few seconds, then let it cool so it hardens*

General Information

Analysis

Macronutrients (100 gr)