Pumpkin Risotto
Amazing delicious, comforting meal full of autumn flavours
Ingredients
- 180 gr rice
- 350 gr pumpkin
- 2 cloves garlic
- pepper
- olive oil
- 1 small onion
- 2 glasses water
- rosemary
- parsley
Instructions
- Wash the pumpkin and cut it in half.
- Place a sprig of rosemary, salvia and pour an oil.
- Wrap the pumpkin in foil and bake in the oven for 40-45 minutes, at 200.
- Pour oil into a large pan, add diced onion and fry for 1 minute.
- Add rice and fry it a little, then add water and cook until fully cooked.
- When the pumpkin is cooked, pick the pulp out of it with a spoon and add to the cooked rice.
- Mix everything and place on a serving plate.
