How to use:
Delicious to spread on pizza or in lasagna. Ideal for seasoning hot pasta and experimenting as an ingredient for fillings. Perfect as a side dish for mature cheeses, creating a tasty and creamy contrast.
Pumpkin Cream Risotto
Ingredients:
- 320 g of Carnaroli or Arborio rice
- 4 tablespoons of pumpkin cream
- 1 liter of hot vegetable broth
- 1 small onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 100 ml of dry white wine
- 50 g of grated parmesan
- 30 g of butter
- Salt to taste
- Black pepper to taste
- Fresh sage leaves for garnish (optional)
Method:
- Prepare the sauce: In a large saucepan, heat the extra virgin olive oil over medium heat. Add the chopped onion and fry until translucent.
- Toast the rice: Add the rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains become slightly translucent.
- Deglaze with wine: Pour in the dry white wine and stir until the alcohol has evaporated.
- Cook the risotto: Start adding the hot vegetable broth, one ladle at a time, stirring frequently. Add more broth only when the previous one has been absorbed. Continue this process for about 15-18 minutes, or until the rice is al dente.
- Add the pumpkin cream: Halfway through cooking, add the pumpkin cream and mix well to blend the flavors. Continue adding broth and stirring until cooked through.
- Stir in the risotto: When the rice is cooked, remove the pan from the heat. Add the butter and grated Parmesan, stirring vigorously to cream the risotto and obtain a creamy consistency. Add salt and pepper to taste.
- Serve: Divide the risotto onto plates, garnish with fresh sage leaves if desired and serve immediately.
Enjoy your meal! This pumpkin cream risotto is a comfort food dish that enhances the delicate flavors of pumpkin, enriched by the creaminess of rice and the scent of parmesan. Perfect for an autumn or winter dinner.
