* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
31 %** NRVs
32 % ** NRVs
40 % ** NRVs
**NRVs: Nutrient Reference values for one portion.
Per portion (g)***
266 Kcal / 1117 kJ
607 Kcal / 2549 kJ
*** This recipe contains 4 portions, the values correspond to one portion.
This November our chef Mireia Carbó teaches us how to prepare an exquisite seasonal risotto, made with pumpkin and almonds.
400 g Montsià Carnaroli rice
300 g pumpkin
1500 ml vegetable or chicken broth
50 g butter
50 g rolled almonds
80 g grated Parmesan
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.
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