Autumn risotto
Today I'm sharing one of my favourite autumn recipes! In my opinions pumpkin risotto is perfect for the season because of the colour, of the ingredients, the taste and also because it's very cosy when the weather gets colder.
For 2 portions, you'll need:
- 1 small onion
- 1 garlic
- 1/2 vegetable broth diluted in 4 cups of water
- parmesan
- 1 butter soup spoon
- 250g of smashed pumpkin
- 1 carrot
- 1 hand of pumpkin seeds
- 2 and 1/2 coup of risotto rice
- cinnamon
- nutmeg
- salt, pepper
- a bit of balsamic vinegar
How to do it:
First cut the pumpkin and cook it in water until is soft. After take out the water that was left and smash the pumpkin with a fork.
Separately, boil the 4 cups of water and add the vegetable broth and wait until the cube starts to dissolve. This water will b the one we'll use to cook the risotto.
On a pan put some oil and the chopped onions and the garlic. When starts to boil add the smashed pumpkin. Cut the carrot very think and add to the pan, also the seeds. Season it with salt, pepper, the nutmeg and the cinnamon as much as needed. Cook for 3 minutes and after add the risotto rice and continue to cook it for more 3 minutes. Always in a low heat. After add a bit fhe water and each time it evaporates add more until it's completly cooked. Each time you add a bit more the water continue to season it.
Once it's cooked we add the butter soup spoon and the parmesan (as much as needed). Mixture well until the risotto gets
Then it's ready to serve and once it's on the plat add some drops of balsamic vinegar. I personally love the acid flavour of the vinegar with the sweetness of the risotto. Enjoy! :)
