Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 400 g | riz |
| q.b. | dried tomatoes |
| q.b. | parsley |
| 150 mL | Cooking Cream Sterilgarda |
| metà | medium sized pumpkin |
| 2 | nuts of butter |
| mezza | red onion |
| 2 | glass of wine |
| q.b. | vegetable broth |
| q.b. | extra virgin olive oil |
| q.b. | water |
| q.b. | salt |
Preparation
- Take the pumpkin and cut it into cubes, taking care to remove the peel and seeds.
- Take a pan and pour in a drizzle of olive oil, then add the diced pumpkin.
- Leave to cook over low heat, adding half a glass of cooking water, salt, parsley and half the red onion.
- Take a large pot and add the extra virgin olive oil and the rice, leaving it to brown over high heat for 5 minutes.
- Add two glasses of wine and simmer for another 5 minutes.
- Leave the heat low and gradually add the vegetable stock until cooked, adjusting the salt if necessary.
- Halfway through cooking, add the pumpkin cubes and the sun-dried tomatoes cut into strips.
- Then add the Sterilgarda Cooking Cream and mix everything well.
- At the end of cooking, with the heat off, add two knobs of butter and leave to melt for 1 minute with the lid on.
- Serve the risotto hot.
Slice the courgettes Cook the sliced mushrooms in the sauteed oil and garlic Add the parsley Brown the courgettes and add the ham Add the milk Blend ...
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