:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/u5w9-tg4MMN0YcRaf-Im/6e9d0e4a89ae3aeeecf086b0930dda.jpeg "The best homemade pumpkin risotto")
Ingredients
- 150 g of arborio rice
- 200 g pumpkin
- 1 onion
- 1⁄2 l vegetable stock cube
- 1 tablespoon butter
- 30 g parmesan
- 1 Cup cream cheese
- salt
- ground black pepper
- parsley
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Directions
Put a dash of oil in a low pan and add the onion. Season with salt and pepper and cook over medium heat for a few minutes.
Add the diced pumpkin, rice and white wine to the pan. Stir and reduce for a couple of minutes.
Heat the vegetable stock and add a quarter of it to the pan. Stir and allow to reduce. When the rice has absorbed the stock, add a little more and stir. Reduce again. Repeat the process until all the stock has been poured in.
When the rice is done and the risotto has the desired texture, remove from the heat and add the grated Parmesan cheese and cream cheese. Stir.
Stir in the chopped butter and mix until combined. Add the chopped fresh parsley and stir.
Serve the pumpkin risotto.
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RomiThe best homemade pumpkin risotto
Put a dash of oil in a low pan and add the onion. Season with salt and pepper and cook over medium heat for a few minutes.
Add the diced pumpkin, rice and white wine to the pan. Stir and reduce for a couple of minutes.
Heat the vegetable stock and add a quarter of it to the pan. Stir and allow to reduce. When the rice has absorbed the stock, add a little more and stir. Reduce again. Repeat the process until all the stock has been poured in.
When the rice is done and the risotto has the desired texture, remove from the heat and add the grated Parmesan cheese and cream cheese. Stir.
Stir in the chopped butter and mix until combined. Add the chopped fresh parsley and stir.
Serve the pumpkin risotto.
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