Quick Pumpkin Risotto
70% autentično · Italian-inspired
A simplified and faster version of pumpkin risotto, using pre-cooked pumpkin or canned puree for convenience, perfect for a weeknight meal.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Arborio or Carnaroli rice300g
- Canned pumpkin puree400g
- Chicken or vegetable broth1 liter
- Shallot1
- Garlic1 clove
- Butter2 tbsp
- Parmesan cheese40g
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
- Toasted pumpkin seedsfor garnish
- Fresh sage leavesfor garnish
Koraci
- 1
Finely chop the shallot and garlic.
- 2
Heat olive oil and butter in a pan over medium heat. Sauté the shallot until soft, then add garlic and cook for 30 seconds.
- 3
Add the rice and toast for 1 minute.
- 4
Stir in the pumpkin puree.
- 5
Gradually add warm broth, about a ladleful at a time, stirring until absorbed. Cook for about 15-18 minutes until rice is tender but still has a slight bite.
- 6
Stir in Parmesan cheese. Season with salt and pepper.
- 7
Serve immediately, garnished with toasted pumpkin seeds and sage leaves.
