Yellow rice is a classic dish of Italian cuisine. Made with yellow pumpkin, rice, dry white wine and grated Parmigiano cheese, this dish is creamy and delicious. The pumpkin gives the risotto an intense yellow color and a sweet flavor, while the Parmigiano cheese adds a savory note. Perfect to enjoy as a first course on an autumn evening!
Cut the pumpkin into pieces, cook it with a little oil and a pinch of salt for about 10 minutes, then pass it through a food mill
Sweat the onion with a knob of butter in a saucepan, add the rice and toast it while stirring well, then add the wine
When the liquid has evaporated add the pumpkin purée and cook the risotto, adding the vegetable broth little by little and adjusting the salt
Finish by stirring in the butter and the grated Parmigiano before serving
Pot
Pan
Wooden spoon
Italy
| Energy (kcal) | 82.37 |
| Carbohydrates (g) | 6.31 |
| of which Sugars (g) | 1.56 |
| Fat (g) | 4.26 |
| of which Saturates (g) | 2.55 |
| Protein (g) | 2.93 |
| Fiber (g) | 0.41 |
| Sale (g) | 0.15 |
