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Helena

Helena Gómez
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Recipe of Pumpkin Risotto
Recipe

Pumpkin Risotto

30 mins
Low
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This pumpkin pumpkin risotto is ideal for the autumn season since this is when this type of pumpkin occurs, it is rich because it is sweet and you can prepare many dishes with this ingredient.
Learn more about Helena Gómez

Ingredients

4 portions
  • 1 cup white rice
  • 1 cup white wine
  • 3 cups chicken soup
  • 1 cup pumpkin puree, from castile
  • 1/3 cups parmesan cheese, grated
  • 1 cup mushroom, chopped
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1 teaspoon Dijon mustard
  • 1/3 onions, finely chopped
  • 1 clove garlic
  • 3 tablespoons whipping cream
  • salt, to taste
  • black pepper, to taste

Preparation

Heat the chicken broth.
In a separate pot, heat the oil, add the rice and boil.
Add the finely chopped onion.
Wait until the onion is transparent and add the minced garlic.
Add the wine little by little, when it has evaporated, add a cup of the broth.
Stir constantly and when the cup has been absorbed, add another.
Add the chopped mushrooms and mustard.
When the second cup evaporates, add one more cup of the chicken broth along with the pumpkin puree.
When everything has been incorporated and the third cup has evaporated, turn off the heat.
Add the butter, Parmesan cheese and cream, stir well.
Garnish with grated Parmesan cheese.

TIPS

You can add squash cubes to the dish for a better flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (2)
Anonymous
02/07/2015 17:08:16
Hola Vanessa, el  arroz que se utiliza es de grano corto lo puedes encontrar en el super como arroz Arborio. Saludos :)
Anonymous
28/04/2015 12:17:07
Consulta Hola, quisiera saber si el arroz debe ser grano largo o corto?muchas gracias

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