Risotto with Pumpkin and Gruyere

Healthy 898 Last Update: Mar 19, 2021 Created: Feb 28, 2021 0 0 0
Risotto with Pumpkin and Gruyere
  • Serves: 2 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Making real Italian risotto is a whole art. But we know the secret of how to make this dish delicious - you need to choose the right cheese. Saturated and spicy.

Ingredients

Directions

  1. Peel the pumpkin and garlic. Cut the pumpkin into 2 cm cubes. Cut off the green part of the leek and rinse. Cut the white part into thin half rings, chop the garlic.
  2. Boil 1.5 liters of water in a saucepan, salt, add thyme (leave some leaves for serving), pumpkin and green leek, cook for 15 minutes. Throw away the green part of the leek and thyme, catch the pumpkin with a slotted spoon, do not pour out the broth, you will need it, keep it hot. Fry the pumpkin in butter, 2-3 minutes, salt and pepper.
  3. In a large saucepan with a thick bottom, heat the butter and olive oil mixture, add the leek and garlic, and fry over medium heat, 3-4 minutes.
  4. Add rice, fry, stirring occasionally, 2 minutes. Pour in the wine and let it fully absorb, stirring all the time. Then pour in a ladle of your vegetable broth and cook, stirring occasionally, until the liquid is absorbed. Pour in another ladle; interfere without ceasing. Then reduce the power, add half a ladle of broth, stirring occasionally; wait until the liquid is absorbed each time. The rice cooking process will take about 20 minutes. In about 5 min. add pumpkin all the way. Continue cooking, stirring and adding broth, until al dente rice.
  5. Turn off the heat under the pan. Grate the gruyere and add to the risotto along with a few slices of butter.
  6. Pour in another half-half of the broth. Season with salt and pepper, stir and let stand for 5 minutes. Serve with olive oil, pepper and thyme on a plate.

Risotto with Pumpkin and Gruyere



  • Serves: 2 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Making real Italian risotto is a whole art. But we know the secret of how to make this dish delicious - you need to choose the right cheese. Saturated and spicy.

Ingredients

Directions

  1. Peel the pumpkin and garlic. Cut the pumpkin into 2 cm cubes. Cut off the green part of the leek and rinse. Cut the white part into thin half rings, chop the garlic.
  2. Boil 1.5 liters of water in a saucepan, salt, add thyme (leave some leaves for serving), pumpkin and green leek, cook for 15 minutes. Throw away the green part of the leek and thyme, catch the pumpkin with a slotted spoon, do not pour out the broth, you will need it, keep it hot. Fry the pumpkin in butter, 2-3 minutes, salt and pepper.
  3. In a large saucepan with a thick bottom, heat the butter and olive oil mixture, add the leek and garlic, and fry over medium heat, 3-4 minutes.
  4. Add rice, fry, stirring occasionally, 2 minutes. Pour in the wine and let it fully absorb, stirring all the time. Then pour in a ladle of your vegetable broth and cook, stirring occasionally, until the liquid is absorbed. Pour in another ladle; interfere without ceasing. Then reduce the power, add half a ladle of broth, stirring occasionally; wait until the liquid is absorbed each time. The rice cooking process will take about 20 minutes. In about 5 min. add pumpkin all the way. Continue cooking, stirring and adding broth, until al dente rice.
  5. Turn off the heat under the pan. Grate the gruyere and add to the risotto along with a few slices of butter.
  6. Pour in another half-half of the broth. Season with salt and pepper, stir and let stand for 5 minutes. Serve with olive oil, pepper and thyme on a plate.

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