Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 320 g | carnaroli rice |
| 400 g | cleaned pumpkin cut into cubes |
| 1 | shallot |
| 1 L | vegetable broth |
| 100 mL | Cooking Cream Sterilgarda |
| 1/2 | glass of dry white wine |
| 60 g | butter |
| 50 g | grated Parmesan cheese |
| q.b. | bell pepper |
| q.b. | salt |
| q.b. | olio evo |
| q.b. | fresh rosemary |
Preparation
- Clean the pumpkin, cut it into cubes and keep the vegetable broth warm.
- Chop the shallot and sauté it with a drizzle of oil in a large pan until soft.
- Add the pumpkin and cook for a few minutes, stirring.
- Toast the rice separately in another saucepan over medium heat, stirring well.
- Blend with the white wine and wait for it to evaporate completely.
- Add the pumpkin to the toasted rice and begin adding the hot broth, a ladle at a time, stirring constantly. Continue adding until the rice is al dente.
- Turn off the heat. Add cold butter and Parmesan cheese to combine.
- Add the Sterilgarda cooking cream, stirring gently until the mixture is creamy and smooth.
- Season with salt, pepper, and rosemary. Let rest for a few minutes before serving.
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