Pumpkin Risotto Revenue

With a special flavor, give your next risotto a creative touch!

Ingredients

• 2 cups of tree rice
• 1 and ½ liter of broth
• ½ kg of Japanese pumpkin cooked and cut into cubes
• 1 grated onion
• 3 tablespoons of olive oil
• ¼ cup port wine
• Grated Parmesan cheese to taste
• 2 tablespoons butter

Preparation mode

1. In a pan, sauté the onion in the olive oil, add the rice and fry a little.
2. Add the wine and stir until it evaporates.
3. Add the broth gradually, without stopping until the cooking starts.
4. Add the pumpkin and let it even bemate.
5. Lastly, mix butter and grated Parmesan cheese.
6. Serve hot.

Mother Tips

Approximate yield of 12 portions.

If you prefer use chicken broth.

See here on the site the Recipe for Meat Broth or Chicken