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Pumpkin risotto enriched with nuts and beans

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 3 PEOPLE

For beans with walnuts :
garlic, 1 clove
a pinch of parsley
a pinch of salt
frozen beans, 8,8 oz
walnuts, 1,7 oz
extra virgin olive oil, 2 tbsp

For the pumpkin risotto:
rice, 10 oz
pumpkin flesh, 7 oz
extra virgin olive oil, 1 tbsp
vegetable broth, 2 + 1/2 cup

PROCEDURE

Wash, peel and cut the pumpkin into pieces.
Cook pumpkin pulp to steam for about 10 minutes.
Thaw beans.
Break the nuts and shred with a knife.
Put in a pan the extra virgin olive oil and pumpkin pulp .
Instantly add 1 or 2 tablespoons of vegetable broth so the oil is not hot fries .
Add the rice and stir well.
Add all the broth.
Lower the heat and close the lid.
Turn 1 or 2 times in about 20 minutes of cooking.
Put 2 tablespoons of extra virgin olive oil in a pan , add the garlic and chopped nuts .
Add the beans and half a glass of warm water.
Cook the beans for about 5-8 minutes and then let them rest with the lid closed.
After about 20 minutes the risotto is ready.
Divide the risotto into warm plates and add to each portion of beans and nuts.

Thanks to: Misto Frigo

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