Fast pumpkin risotto

Inserted by Rosa Rizzo the

Ingredients for 2 portions 

160 g Carnaroli rice white or integral Marello mill

Pumpkin about 500 g

Rosemary Q.B.

Oil and onion

Parmesan to taste


Cook the steam pumpkin and hold the cooking water.

Do the sautéed with oil and onion, add the rice and brown a few minutes. Slowly add pumpkin cooking water and some rosemary branch, halfway also add pumpkin.

Baking rice by adding water when needed and in the meantime make the pumpkin a cream crushing them with the fork.

When cooked, you can add grated parmesan.

Dott.ssa Francesca Archero recipe, nutritionist biologist



What do you think?