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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.
The risotto is ready! I added pepper and extra virgin olive oil at the end and served it with an anchovy and Parmesan crisps.
*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*
Italia, Emilia Romagna
| Energy (kcal) | 154.82 |
| Carbohydrates (g) | 33.27 |
| of which sugars (g) | 2.06 |
| Fat (g) | 0.3 |
| of which saturates (g) | 0.11 |
| Protein (g) | 3.48 |
| Fibre (g) | 0.87 |
| Salt (g) | 0.04 |
