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| Risotto di Zucca (Pumpkin Risotto) |
| Serves 4 |
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| INGREDIENTS |
350 gr rice
600 gr pumpkin
sage leaves
salt/pepper
1/2 red onion
1.5 liter vegetable or beef stock
nutmeg
50 gr butter
50 gr grated parmesan cheese
olive oil
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| METHOD |
| Peel the pumkin and cut the pulp into cubes. In boiling stock
add cubes until soft.
In the meantime in a pot add a spoon of olive oil, the onion
and sage leaves finely chopped.
Add the rice and mix for about 5 minutes.
Now add the pumpkin and the stock as needed or until the rice
is al dente.
Remove from the heat and add the cheese, the butter and a pinch
of nutmeg and keep on mixing until the rice looks creamy.
Serve and Buon Appetito!
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