...
RISOTTO WITH PUMPKIN, GINGER AND RICOTTA

Light, nourishing and colorful first course, perfect for the autumn season. The risotto, if creamed with Ricotta, exalt the pumpkin taste. The ginger harmonizes the sweetness of the other ingredients

4 people
45 min.
530 calories
easy

A handy recipe to make even at the last minute. A little advice for a preparation even quicker? Cut the pumpkin into very small pieces!

To cream it even more, try to make it “jump” on the pan, once ready.


You can match this risotto to Italian wines like a “Chiaretto del Garda” or a young red wine like a “Tai”

Share
ingredients

150-200 g of Pumpkin

 

2 l of Vegetable Stock

 

320 g of Italian “Vialone Nano” or “Carnaroli” Rice

 

1 spoon of Grated Ginger

 

150 g of Elda Ricotta

 

2/3 sticks of Butter

 

Parmesan Cheese to taste

 

Extra Virgin Olive Oil to taste

 

Salt to taste

PREPARING THE PUMPKIN
PREPARING RISOTTO
COMPOSING THE DISH
...
Related recipes