Description
Risotto with pumpkin and thyme) and cream and Parmesan cheese)
Ingredients
-
Figure
1 стак.
-
Pumpkin
2 горст.
-
Cream
3 ст. л.
-
Onion
1 шт
-
Olive oil
2 ст. л.
-
Butter
1 ст. л.
-
Salt
1 ч. л.
-
Thyme
1 ч. л.
-
Parmesan
1 горст.
Cooking
The Foundation of risotto is Arborio rice. Onion and pumpkin is a great vegetable filling basis. Cream and Parmesan would make the dish tender. We will be cooking in a mixture of butter and olive oil.
In a heavy frying pan warm up the olive and butter. Add the finely chopped onion and cook for a couple minutes while stirring.
Clean the pumpkin from seeds and skin, make fun cubes. I have frozen), just defrost)
Add the pumpkin to the pan to the onions. Cook on low heat until soft.
Arborio rice wash in cold water.
Cooked pumpkin crumble with a wooden spatula. Add the rice to the pan.
Mix everything and put on fire for a minute to warm up.
Add to the pan of hot water or broth. As soon as the rice will absorb the liquid, you must add gradually of water or broth. And constantly stir for about 15 minutes.
Cheese grate on a fine grater. Cheese should be a lot! )
The rice should be almost ready. Try, sprinkle with salt, again, try, remove from heat.
Add cream and thyme, mix. Leave to reach under the lid for 5-7 minutes. Rice with pumpkin cream form a silky texture, but there is also cream.. mmmmm
When submitting generously sprinkle with Parmesan cheese.
Bon appetite!
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