Yellow rice is a classic dish of Italian cuisine. Made with yellow pumpkin, rice, dry white wine, and grated Parmesan cheese, this dish is creamy and delicious. The pumpkin gives the risotto an intense yellow color and a sweet flavor, while the Parmesan cheese adds a salty 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.
Brown the onion with a knob of butter in a saucepan, add the rice, let it shine by stirring well, then add the wine.
When the liquid has evaporated, add the pumpkin puree and cook the risotto by gradually adding the vegetable broth and adjusting the salt.
Stir in the butter and grated Parmesan before serving.
Pot
Pan
Wooden Spoon
Italia
| 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 |
