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Recipe by Shop Poggetto Carni
A recipe inspired by an Instagram reel: risoni sautéed like risotto with pumpkin cream and crispy sweet salamella. Creamy, autumnal, and quick.
Step 1 of 8: Sauté the pumpkin with a tablespoon of oil in a pan until golden on the outside.
Step 2 of 8: Add half a glass of water, cover, and cook until the pumpkin is tender.
Step 3 of 8: Blend the cooked pumpkin with a little water until smooth.
Step 4 of 8: In the same pan (without washing it), brown the sweet salamella until crispy; set it aside and add it only at the end of cooking.
Step 5 of 8: In the pan used earlier, toast the risoni dry, as you would for risotto.
Step 6 of 8: Add the pumpkin purée, then add the water a little at a time, cooking over high heat as you would risotto until the pasta is cooked and the water has been absorbed.
Step 7 of 8: Turn off the heat, add the crispy salamella, and stir for a few minutes.
Step 8 of 8: Serve hot with the crispy sweet salamella on top.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Allergens detected: Gluten
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
