Orange Risotto

Delicious, aromatic risotto with pumpkin and very healthy, because pumpkin is a storehouse of vitamins and the leader in iron content among vegetables.

Summary

Ingredients

• Pumpkin – 500 g
• Onions – 1 pc.
• Garlic – 1 clove of garlic
• Olive oil – 2 tbsp
• Round grain rice – 150 g
• White wine – 100 ml
• Chicken broth – 500 ml
• Bay leaf – 1 pc.
• Hard cheese – 50 g
• Butter – 75 g
• Chopped parsley – 1 tbsp
• Salt
• Pepper

Instructions

1. Select rice. Medium grain rice is the best. When boiled, it releases a sufficient amount of starch, and the rice mass is obtained with the desired consistency – boiled and slightly sticky. Do not wash the rice before cooking so as not to wash out the starch from it.
2. Meat or vegetable broth, which is added in portions to rice during cooking, should be hot. If the broth is cold, the risotto will lose its delicate texture.
3. Cook the risotto for 20 minutes over low heat, stirring continuously.
4. Cut the pumpkin pulp into small cubes. Chop the onion and garlic and fry in olive oil for 3 minutes.
5. Add pumpkin, rice, and simmer for 5 minutes. Pour in the wine and cook, stirring occasionally, until it evaporates. Season with salt and pepper.

   

6. Pour in half of the hot broth. Add bay leaves. Cook the pumpkin risotto, covered, for 20-25 minutes over medium heat, adding the remaining broth from time to time and stirring occasionally.
7. Grate the cheese.

   

8. Remove bay leaves. Sprinkle the pumpkin risotto with grated cheese and add butter. Stir the risotto and sprinkle with herbs.

Enjoy your meal!