As soon as there's some broth in the house, ideas for risotto, soup, or some oven-baked bourguignon immediately come to mind. Otherwise, things are as simple as risotto; the ingredients are what's important. The rice must be special for risotto; it was named in honor of the Italian city of Arborio. Why do I recommend it? Because it's a bit crunchy and soft at the same time. This rice is an investment, but the box contains 1 kg, which means 20 servings.
According to the pumpkin method, you can repeat the recipe with mushrooms, asparagus, or just with parmesan.
Ingredients
For 4 servings
- 200 gr risotto rice
- 75 gr butter
- half a tablespoon of olive oil
- 1 onion
- 1 glass of wine (200 ml)
- 800 ml meat, fish, or vegetable broth
- 40 gr parmesan
- 300-400 gr pumpkin
- 1 red pepper (optional)
- almonds for serving
- salt and pepper to taste
Method of preparation
- Chop the onion and brown it in oil and 50 gr of butter.
- Add the rice, stir, and add the glass of wine.
- When the wine evaporates a bit and you have a creamy mixture, gradually and slowly add 400 ml of broth.
- When the rice is almost cooked and the mixture has become creamy again, add the diced pumpkin, the pepper, and 400 ml of broth, and cook for another 10-15 minutes. Season with salt and pepper.
- Finally, add the rest of the butter and grate the parmesan, mix well.
- Leave it covered for about 10 minutes to allow the flavors to meld.
- Serve with grated parmesan and almonds or other nuts.
P.S. Towards the end, I removed the pepper from the risotto because I didn't want it to become too spicy.
Bon Appétit!
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