Pumpkin Risotto

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MASTERY Level
55 min
582 Views
 
MASTERY Level
0 People
55 min
INGREDIENTS for 0 people
  • 2 lb yellow pumpkins
  • 1 onion
  • 3 oz butter
  • 4 cups milk
  • ⅝ lb Carnaroli rice
  • grated Parmigiano Reggiano cheese
  • 1 teaspoon sugar
  • salt
Preparation

Peel the pumpkin, which must be compact and dry: Cut into chunks, and put into a pan where the small onion in fine slices has been browned in the butter. Salt, add the sugar and cook until the pumpkin has completely softened. Pour in the milk and rice, as soon as the milk has come to the boil. Cook until the rice is soft. If the rice is not cooked when all the milk has been absorbed, add some hot water. Season with the remaining butter and Parmesan. Serve immediately.

First courses
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