Pumpkin rice recipe

It often happens that we try the product in the wrong place or in the wrong dish, and then permanently delete it from your diet. If you are one of those people who does not like pumpkins, give it a chance! Properly selected rice, a piece of butter and a sweet pumpkin - once you mix them in one plate, and it will drive your taste buds crazy. Very creamy, fragrant, delicate dish... It seems like we can spend hours telling you how delicious it is, but we'd better show it once. Write it down!



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"Site" He wants you to cook immediately. pumpkin risotto - You haven't had dinner so good! Rice and pumpkin are not just perfectly combined, they complement each other perfectly: rice fully absorbs the taste and aroma of all ingredients, and you have to enjoy the delicate, almost weightless texture of a special autumn treat.

Porridge with rice Ingredients

• 200g pumpkin
• 200g rice
• 1/2 bulb
• 50g olive oil
• 4 cloves of garlic
• 50g butter
• 50g parmesan
• 1 liter of boiling water or hot broth (vegetable or chicken)
• salt, pepper to taste

Preparation

1. Peel the pumpkin and cut in small cubes, finely chop the garlic and half the bulb.
   
   
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2. In the heated pan pour olive oil and roast pumpkin cubes for 7-10 minutes. I need the pumpkin to crust a little.
   
   
   
3. Push the pumpkin aside, add some more olive oil and roast the chopped garlic and onions on the same pan until transparent.
   
   
   
4. Sprinkle rice, salty and peppery to taste. While the rice absorbs the aroma of garlic, onions and olive oil, prepare broth or boiling water.
   
   
   
5. Begin to pour a little liquid into the rice, constantly stirring it. First, fill it up completely and wait. When the liquid is absorbed, add another ladle, do not forget to constantly stir the ingredients. Repeat the trick with water until the rice is almost ready (if the rice is soft, but the middle is hard - the risotto is almost ready), it will take 25-30 minutes.
   
   
   
6. When the mass becomes thick and homogeneous, remove the pan from the fire and add 50 g of butter - it will make the texture of the dish creamy and even more tender.
   
   
   
7. Ready. risotto spread out on plates, generously sprinkle grated parmesan, decorate with a sprig of rosemary and quickly serve to the table. Bon appetit!
   
   
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Since autumn burst into our everyday life, you should use her generous gifts to the maximum and give a useful pumpkin a second chance. Even if before your home did not tolerate pumpkin, this dish will turn their views: tender, creamy, very, very aromatic!

By the way, if there are no pumpkins at home, but you really want to treat yourself to a delicate vegetable risotto, use zucchini, sweet potato (sweet potato) or any other sweet vegetable.

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