Yellow rice is a classic dish of Italian cuisine. Made with yellow pumpkin, rice, dry white wine, and grated Parmigiano cheese, this dish is creamy and delicious. The pumpkin gives the risotto an intense yellow color and a sweet flavor, while the Parmigiano cheese adds a salty note. Perfect to enjoy as a first course on an autumn evening!
Cut the pumpkin into pieces and cook it with a little oil and a pinch of salt for about 10 minutes, then pass it through a food mill
Brown the onion with a knob of butter in a saucepan, add the rice, toast it while stirring well, then add the wine
When the liquid has evaporated, add the pumpkin puree and cook the risotto, adding the vegetable broth little by little and adjusting the salt
Cream it with butter and grated Parmesan cheese before serving
Pot
Pan
Wooden spoon
Italia
| Energy (kcal) | 147.71 |
| Carbohydrates (g) | 19.86 |
| of which Sugars (g) | 1.84 |
| Fat (g) | 4.96 |
| of which Saturates (g) | 2.93 |
| Protein (g) | 4.5 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.14 |
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