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Helena

Helena Gómez

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Recipe of Pumpkin Risotto
Recipe

Pumpkin Risotto

30 mins
Low
78
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This Castilla pumpkin risotto is ideal for the fall season since it is when this type of pumpkin is given, 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 castilla
  • 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 milk cream
  • salt, to taste
  • black pepper, to taste

Preparation

Heat the chicken stock.
In a separate pot, heat the oil, add the rice and parboil.
Add the finely chopped onion.
Wait until the onion is transparent and add the chopped 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 chicken stock along with the pumpkin puree.
When everything has been incorporated and the third cup has evaporated, turn off the fire.
Add butter, Parmesan cheese and cream, stir well.
Garnish with grated Parmesan cheese.

TIPS

You can add castilla pumpkin cubes to the dish for better flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, 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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