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    Pumpkin risotto with Grana Padano and vegetable crisps

    4 people
    T460 min
    Gluten free


    • 320 g carnaroli rice
    • 500 g pumpkin
    • 100 g Grana Padano, grated
    • 1 L vegetable broth
    • 1 glass of white wine
    • 1 pomegranate
    • 50 g Brussels sprouts
    • 50 butter
    • 1 shallot
    • Extra virgin olive oil
    • Salt & pepper


      STEP 1

      In a saucepan, fry half the chopped shallot with a drizzle olive oil, then add the diced pumpkin and toss for a few minutes then add a ladle of hot broth.
      Separate the leaves of the Brussels sprouts and arrange them on a baking sheet covered with parchment paper.


      STEP 2

      Season them with extra virgin olive oil, balsamic vinegar, salt and pepper and cook in a preheated oven at 160 ° C for 15 minutes.
      In a pan, fry the remaining shallot, finely chopped, with a knob of butter, add the rice and toast it for a few minutes over high heat until golden and translucent.



      STEP 3

      Deglaze with a glass of white wine, add the pumpkin, and continue cooking for 15 minutes, adding ladles of broth, mixing carefully. When cooked, take off the stove and add a knob of butter and the grated Grana Padano.

      STEP 4

      Serve the risotto hot, garnished with the pomegranate grains, Brussels sprouts chips and a sprinkling of Grana Padano.