Pumpkin Risotto With S. Jorge Island Cheese

1. 1

   Heat 3 tablespons of olive oil in a covered saucepan, and cook 13 ounces of pumpkin cuted in small pieces until sofneted.

2. 2

   Use blender to make a creme.

3. 3

   Use more olive oil in a frying pan to toast the rest of the pumpkin cuted into 1 cm cubes. Set asyde.

4. 4

   Heat about 1 liter of water with vegetable stock.

5. 5

   In the same frying pan, fry one onion until transluced, and add arborio rice.

6. 6

   Let it fry a little and add some mint leaves.

7. 7

   Start to add parts of water just until cover the rice. Go on until the rice is about to be cooked.

8. 8

   Add pumpkin puree, butter and grated cheese (keep apart some cuted slices of cheese to use later).

9. 9

   Season with salt and peper (facultative).

10. 10

    Add now pumpkin roasted cubes.

11. 11

    If necessary add more water.

12. 12

    Rice must be creamy. You can make a test, making it slipping from the tablespoon.

13. 13

    Ready to serve with sliced cheese and mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.