Description
Of course, now the risotto is prepared from special varieties of rice. And the Italians "I will shower Slippers," for such willfulness. And yet, treat yourself to this flavorful, hearty autumn dinner of rice "Mistral".
Ingredients
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Figure
100 g
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Pumpkin
100 g
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Mushrooms
100 g
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Garlic
1 tooth
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Onion
0.5 piece
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Chili
0.5 piece
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Salt
-
Broth
300 ml
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Vegetable oil
2 Tbsp
Cooking
Take the pumpkin, peel and cut small cubes.
Fry the pumpkin in vegetable oil until it will turn brown and remove to a plate.
Onions and garlic cut into cubes, chili pepper rings and fry until transparent onion in the same pan, where roasted pumpkin.
Add the cut slices of fresh mushrooms. Fry for about 3 minutes.
Take a pic of "amber" from "Mistral".
Put the rice to the mushrooms.
Fry the rice in butter for a few minutes, to rice grain was covered with oil.
Pour half the hot broth, add salt. Cook on low heat until liquid absorbed into the rice, then add the remaining broth.
When all the liquid is absorbed into rice, add the roasted pumpkin.
Stir.
The dish is served hot immediately. What I like about the rice "amber" from "Mistral", he is not afraid of re-heating. Bon appetit!
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