Pumpkin risotto with sage
Ingredients
Features
Description
On the eve of All Saints’ Day especially for Woman’s Day Chelyabinsk fudbloger and journalist Lena Moskalenko cooked pumpkin and offers a taste of everything — from the Moroccan snacks to exquisite French dessert.
How to prepare:
Pumpkin divided into two parts, one to grate on a medium grater, and the other — cut into cubes with side 1 x 1 cm. cubes of pumpkin roll in a mixture of garlic and pepper, fry and set aside to feed.
Prepare the vegetable broth with bouquet garni, cover it with a lid and let stand for 10-15 minutes, then remove the herbs.
In a frying pan heat the butter and fry it sage and remove. Add both types of fragrant oil onion, grated pumpkin and minced garlic — fry the vegetables in butter until tender.
Rice Carnaroli Pour the vegetables and properly oiled, then add a little broth and cook the risotto to the state of al dente, periodically adding broth as it is boiling.
Cheese grana padano grate on a medium grater, to mix it to the rice with the final portion of broth, stir vigorously, and immediately remove from heat.
Arrange the risotto in portions, top with pumpkin cubes, sprinkle with additional cheese, garnish with sprigs of fried sage and serve immediately.
Translated by site: wday.ru
