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Cooking time40 min.
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ComplexityLow
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Servings4
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Montsià RiceCarnaroli
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Recipe ofAutumn
Vitamins
Minerals
This November our chef Mireia Carbó teaches us how to prepare an exquisite seasonal risotto, made with pumpkin and almonds.
Ingredients
- 400 g Montsià Carnaroli rice
- 300 g pumpkin
- 1500 ml vegetable or chicken broth
- 1 onion
- 50 g butter
- 50 g rolled almonds
- 80 g grated Parmesan
- olive oil
- pepper
- salt
0/10 Ingredients
0/7 Instructions
Instructions
- Peel and cut the onion into brunoise, small dice or grated. Peel and cut the pumpkin into small cubes.
- In a frying pan, add a drizzle of olive oil. When the onion is hot, we cook the onion, patiently until it is well cooked: add the pumpkin and cook it for 3 minutes.
- Heat the broth to add it later to the risotto.
- Add the rice to the pan along with the pumpkin and onion. Stir for 1 minute.
- Add the broth to the rice, little by little with the help of a ladle. Stir and add the broth as the rice needs it, like this for about 18 minutes.
- Taste and rectify with salt and pepper. To finish we will add the butter and the grated Parmesan. Stir it.
- Serve it with the sliced almonds.