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Orange risotto with pumpkin

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients (serves 4):


Dice the pumpkin.

Lighten the finely chopped onion with 50g of butter in a stewpan. Add the pumpkin, brown all the sides for 5 minutes. Add salt and pepper. Leave to simmer for 10 minutes, stirring frequently.

Sprinkle in the rice and mix intil the grains become transparent. Pour in the wine, leave it to evaporate over a high heat. Pour in a ladleful of stock and stir delicately with a wooden spoon, until the rice absorbs the liquid. Repeat until the rice is soft but firm.

Just before serving, add the remaining butter in small knobs and the parmesan, then cover and leave for 5 minutes off the heat. Sprinkle with chopped parsley and serve.

User comments

another free recipe every day

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