Orange Risotto
by Editorial Staff
Delicious, aromatic risotto with pumpkin and very healthy, because pumpkin is a storehouse of vitamins and the leader in iron content among vegetables.
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
Directions
- 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.
- 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.
- Cook the risotto for 20 minutes over low heat, stirring continuously.
- Cut the pumpkin pulp into small cubes. Chop the onion and garlic and fry in olive oil for 3 minutes.
- Add pumpkin, rice, and simmer for 5 minutes. Pour in the wine and cook, stirring occasionally, until it evaporates. Season with salt and pepper.
- 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.
- Grate the cheese.
- Remove bay leaves. Sprinkle the pumpkin risotto with grated cheese and add butter. Stir the risotto and sprinkle with herbs.
Enjoy your meal!
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