Risotto with Castelmagno DOP and pumpkin

Ingredients for 4 people: – 1 ½ cups of Carnaroli or Vialone Nano rice to get a creamier rice – 350/400 gr. – 2 ½ cups of pumpkin pulp minced or cut in small cubes – 600 gr. – 5/8 tablespoons of grated Castelmagno Dop (very refined Italian cheese) – 100/120 gr. – 4/5 cups vegetable of warm broth (to be added during cooking) – 1 l. – 1 cup of dry white wine – a normal glass – 7/8 tablespoons of extra virgin olive oil – 3 knobs of butter – 40/50 gr – 1 bunch of chopped parsley – 1 onion – salt – pepper

Directions: 1. Prepare a vegetable broth and keep it warm 2. Peel the pumpkin keeping the pulp making small cubes 3. Pour in a pan 4 tablespoons of extra virgin olive oil and 1/2 onion, blonde it 4. Add the pumpkin, let it cook for 20 minutes over medium heat, add salt 5 .Mince finely, let it brown with the rest of the onion in another large pan containing tablespoons of extra virgin olive oil 6. add the rice and the butter, cook the rice over high heat for a minute, stirring constantly with a spoon 7. Pour the cup of white dry wine 8. Put the warm pumpkin into the rice, cooking over low heat adding from time to time, a ladle of warm vegetable broth 9. Remove the pan from heat, add the Castelmagno DOP cheese grated, mix the rice with a spoon for a minute, add some drops of olive oil and a pinch of pepper. More details on http://ift.tt/2mvn5f3

bon appetit