Carnaroli Risotto with Pumpkin, Spinach, Hazelnuts and Crispy Guanciale

Preparation

1. STEP 1 OF 6

   Cut the pumpkin into cubes, removing its skin and seeds. Place it in a baking dish, salt it, and cook in a preheated oven at 180° for 20 minutes, then salt again. Cut the hazelnuts in half and the guanciale into chunks, then bake for 10 minutes.

2. STEP 2 OF 6

   Meanwhile, peel the onion, pour in the extra virgin olive oil and the onion, sauté for 3 minutes, then add the rice to start toasting it for a few minutes. Add vegetable broth as needed.

3. STEP 3 OF 6

   Next, add the wine and let it evaporate over high heat, add two ladles of vegetable broth, the spinach, and salt.

4. STEP 4 OF 6

   In a container, pour the pumpkin and the cream, blend everything with an immersion blender to form a cream.

5. STEP 5 OF 6

   Finally, once the rice is cooked and the broth absorbed, pour in the cream, the hazelnuts, and the guanciale.

6. STEP 6 OF 6

   Turn off the heat and stir in two knobs of butter.

General Information

Analysis

Macronutrients (100 gr)