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Pumpkin Risotto – A winter indulgence..


Ingredients (Serves 4)

Arborio Rice 400 g
Pumpkin 500 g
Onion 1
Garlic 1 clove
Fresh Vegetable Broth
Parmesan Cheese
Fresh Parsley
Olive Oil
Salt and Pepper to taste


The broth is an important element in the risotto. For the pumpkin risotto, we recommend a fresh homemade vegetable broth.

  1. Cut the pumpkin into small pieces.
  2. Brown the pumpkin in the frying pan over low heat for about 15 minutes.
  3. Cut the onion and garlic in small pieces and brown it with little olive oil.
  4. Once soft, add the rice to the pan and start cooking the rice by adding the vegetable broth, one ladle at a time. Continue stirring at all times.
  5. Once the broth is absorbed and rice is almost cooked, add the Parmesan cheese along with a few grinds of salt and pepper.
  6. Drizzle with a dash of olive oil.
  7. Garnish with freshly chopped parsley.

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