Cook the pumpkin (I always cook it in the microwave for 10 minutes). Add it diced to half an onion with a drizzle of oil and lightly sauté, then blend everything. At this point, add the rice and deglaze with white wine. In the meantime, you will have boiled some water (I use a kettle) which you will add little by little as the risotto absorbs it (use broth for a tastier version). Add salt and/or a few anchovies which will dissolve during cooking. Once cooked, grate plenty of Parmesan and let it rest for a couple of minutes.
The risotto is ready! I added some pepper, extra virgin olive oil at the end, and served it with an anchovy and Parmesan crisps.
*For the crisps: grate some Parmesan to form a "mound" and flatten it with your fingers to give it a round shape or any shape you prefer, cook in the microwave for a few seconds, then let it cool so it solidifies*
Italy, Emilia Romagna
| Energy (kcal) | 24.09 |
| Carbohydrates (g) | 4.48 |
| of which Sugars (g) | 2.41 |
| Fat (g) | 0.12 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 1.38 |
| Fiber (g) | 0.48 |
| Sale (g) | 0.04 |
