How to cook pumpkin risotto by youritalianrecipes.com easy and fast step for this delicious risotto.

1. How To Cook Pumpkin risotto
by Your Italian Recipes Guy from
http://youritalianrecipes.com

2. Ingredients for Pumpkin risotto
rice 400 g / 14,1 oz
onions 1
broth 1 liter vegetable
Parmigiano reggiano 100 g / 3,5 oz
pumpkin 300 g / 10,5 oz
wine 1/2 cup white
cinnamon 1 pinch (optional)
butter 50 gr / 1,7 oz

3. Preparation of Pumpkin risotto

4. Steps 1- 2 -3
• First to prepare the pumpkin risotto clean the pumpkin: remove
seeds, cut into slices, skin and reduce it into cubes. Meanwhile, put to
fry in a pan large enough finely chopped onion (1) with oil. When the
onion is golden, add the diced pumpkin (2) and rice (3) (make sure
the pumpkin cubes have been softened well before adding the rice).
Stir for a few minutes to prevent the rice from sticking to the pan and
simmer for at least 10 minutes. If you wish, towards the middle of
cooking, to give more flavor to the risotto, add a sprig of rosemary
tied well to make sure that does not lose the needles.

5. Steps 4- 5 -6

6. Steps 4- 5 -6
• At this point add the wine (4) and gradually the broth (5), letting it
cook for at least 20 minutes. When 2 minutes at the end of cooking,
add the butter and Parmesan (6) mixing everything well. Let rice
stand for two minutes and serve hot!

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