PUMPKIN RISOTTO

Pumpkin risotto is the star dish of the fall season, a recipe that is easy to prepare, mild in flavor and great for lunches with friends.

But what makes it so special?

Definitely, its simplicity and its peasant origins that give it the primacy of being one of the cornerstones of our tradition.

All of this, seasoned with our Totaro Armonia Oil, which, characterized by a light flavor and a slight aroma of basil and artichoke, is perfect for the most delicate dishes.

Let’s see together how to prepare it!

Needed

500g

of peeled pumpkin

500g

of rice

100g

100 g of butter

1 white onion

to taste

salt

to taste

parmesan cheese

to taste

pepper

to taste

vegetable broth for creaming

to taste

Totaro Armonia Oil

Procedure

1 As the first thing to do to start the recipe, we need to prepare the vegetable broth that we will use to stir-fry the rice. Let's cover it with a lid, bring it to a boil and cook it for about 1 hour and then strain it and keep it warm;

2 Next, let's move on to the pumpkin: let's clean it, slice it and cut out small cubes. Next, let's chop the white onion, put it in a saucepan and sauté it on a very gentle heat for about 10 minutes.

3 When the onion is tender to the point of melting, add the pumpkin and brown it for a few minutes.

4 Begin adding a ladleful of broth until the squash is cooked (about 20 minutes).

5 Heat the rice in a large frying pan, letting it toast and turning it often so that it does not burn.

6 Add the rice to the pumpkin pan and stir well to blend the flavors and prevent the rice from sticking. As soon as the rice begins to dry out, add a ladleful of well-warmed broth.

7 Continue in this way, adding the next one only when the previous one has been absorbed getting to the right degree of cooking. This will take 15-20 minutes depending on the rice used.

8 Toward the end of cooking, adjust the pepper and salt and, with the heat off, stir in the butter and grated Parmesan cheese. Mix carefully and add a final ladleful to make the risotto creamier.

9 Before serving, add the finishing touch, Totaro Armonia Oil!

Done

To continue enjoying the pumpkin risotto, store it in an airtight container and it will keep for the next 2 days.
Also, if you want to spice it up, add a touch of ginger or cinnamon!
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