Cut the pumpkin to pieces 2-3 cm and cook in 800 ml of salted water for 5 minutes.
Add rice, mix occasionally and allow to bubble for 15 minutes.
After 15 minutes, fry the olive oil in the pan and fry the sage leaves for 30 seconds and dry them in the napkin.
At this time, the pumpkin and rice should be cooked and the liquid absorbed, so mix butter, parmesan, salt and pepper to taste. Served with Parmesan cheese, scorched leaves and a couple of drops of sage oil.
Dýňové rizoto
2. May 2012
My favorite risotto, which I cook when I do not crawl, is quick and easy.
Sometimes I use whole wheat rice to get a nut flavor and is less creamy. Just start cooking the rice and later add the pumpkin.
You can use any kind of pumpkin. This time it was a bit more watery, so the risotto remained thinner.
30 minut
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4
porce
Postup
1
Cut the pumpkin to pieces 2-3 cm and cook in 800 ml of salted water for 5 minutes.
Add rice, mix occasionally and allow to bubble for 15 minutes.
After 15 minutes, fry the olive oil in the pan and fry the sage leaves for 30 seconds and dry them in the napkin.
At this time, the pumpkin and rice should be cooked and the liquid absorbed, so mix butter, parmesan, salt and pepper to taste. Served with Parmesan cheese, scorched leaves and a couple of drops of sage oil.
