Pumpkin Risotto

Pumpkin Risotto

2.9 26 évaluations

Prép. 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...

Rice Cooker Brown Rice Salad

Pas d’évaluation

Vegan potato and onion bake (Thermomix® Cutter, using modes)

1h 30min

Polenta with mediterranean vegetables

1h 35min

Pasta with Dairy-free Creamy Sauce and Prawns

30min

Pumpkin Baba Ganoush

45min

Kabocha Sage Risotto

40min

Pumpkin risotto with bacon

25min

Cauliflower and sweet potato salad with nuts

40min

Cream of chard soup

35min

Pumpkin and Spinach Pie

1h 35min

Pumpkin Risotto with Bacon

50min

Spiced Vegan Pumpkin Cauliflower Soup

30min