Quick Creamy Pumpkin Risotto
75% автентично · Italian-inspired
A simplified and quicker version of pumpkin risotto, using pre-cooked pumpkin or a faster cooking method for a weeknight-friendly meal.
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Съставки
- Arborio rice300g
- Canned pumpkin puree400g
- Chicken or vegetable broth1 liter
- Shallot1 large
- Garlic1 clove
- Parmesan cheese60g
- Heavy cream50ml
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Heat the broth and keep it warm.
- 2
Finely chop the shallot and mince the garlic.
- 3
Heat olive oil in a pan over medium heat. Sauté the shallot until softened, about 3 minutes.
- 4
Add the minced garlic and cook for 30 seconds.
- 5
Add the Arborio rice and toast for 1 minute.
- 6
Add the pumpkin puree and stir to combine.
- 7
Start adding the warm broth, about 2 ladles at a time, stirring frequently. Cook for about 15-18 minutes, until the rice is tender and the mixture is creamy.
- 8
Stir in the grated Parmesan cheese and heavy cream. Season with salt and pepper.
- 9
Serve immediately.
