INGREDIENTS YOU WILL NEED:
320 g Carnaroli rice
Ezoic
300 g pumpkin
150 g sweet gorgonzola
1 small onion
1 liter vegetable broth
Ezoic
50 g butter
50 g grated parmesan cheese
2 tablespoons extra virgin olive oil
Salt to taste
Pepper to taste
HOW TO PREPARE PUMPKIN AND GORGONZOLA RISOTTO:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
STEP-BY-STEP INSTRUCTIONS:
Prepare the pumpkin:
Start by peeling the pumpkin and cutting it into regular-sized cubes. Heat a pan with a drizzle of extra virgin olive oil and cook the pumpkin over low heat for about 10-15 minutes, until it is soft. During cooking, add a pinch of salt and stir occasionally. Once the pumpkin is cooked, mash it lightly with a fork to create a creamier consistency, but not completely uniform: a few whole pieces of pumpkin will give a nice texture to the risotto.
Onion sauté:
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
