Pumpkin Risotto

Pumpkin Risotto

2.9 26 évaluation

Préparation 25min

Total 50min

8 portions

Ingrédients

Parmesan cheese rind removed, cut in pieces (3 cm)
120 g
pumpkin cut in pieces
400 g
water
100 g
salt
2 tsp
extra virgin olive oil
20 g
risotto rice
400 g
vegetable broth (see tips)
700 g
butter room temperature, cut in small pieces
60 g
freshly ground black pepper
1 tsp
fresh black truffle cut in thin slices, to garnish
1 piece

Niveau

facile

Infos nut. par 1 portion

Protides 10 g

Calories 1481 kJ / 354 kcal

Lipides 15 g

Fibre 3 g

Glucides 44 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

World Cuisine by Chef Koen Vessies 10 Recettes
International

Vous pourriez aussi aimer...

Gluten-free Date, Apple and Walnut Tea Bread

Gluten-free Date, Apple and Walnut Tea Bread

Pas d’évaluation

Potato Pancakes

Potato Pancakes

45min

Cauliflower dhal with soft steamed eggs (Diabetes)

Cauliflower dhal with soft steamed eggs (Diabetes)

35min

Cutter Beet Carpaccio

Cutter Beet Carpaccio

Pas d’évaluation

Vegetarian cassoulet with pulses

Vegetarian cassoulet with pulses

40min

Beetroot risotto

Beetroot risotto

35min

Cheese mousse

Cheese mousse

10min

Chicken with bulgur and vegetables

Chicken with bulgur and vegetables

3h 5min

Sicilian Caponata

Sicilian Caponata

30min

Pumpkin risotto with bacon

Pumpkin risotto with bacon

25min

Vegetable and hazelnut cheese muffins

Vegetable and hazelnut cheese muffins

45min

Pear and Gorgonzola Risotto

Pear and Gorgonzola Risotto

30min