Description
I love risotto! Any, with vegetables, meat, seafood... It's a perfect dish, delicate, easy, it's quick and interesting, perfect for a romantic dinner and just like that :) Version of risotto with pumpkin is not original, however, Dor blue plays a special role here - even my husband, not a big fan of this cheese, was just stunned by the wonderful combination of cheese and pumpkin with rice! For this delicate dish, we added shrimp, which is also here well and served with a chilled bottle of Beaujolais Nouveau (young red wine) is fantastic :)
Ingredients
-
Figure
125 г
-
Pumpkin
300 г
-
Blue cheese
50 г
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Shrimp
10 шт
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Bow white
1/2 шт
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Garlic
2 зуб.
-
Salt
1/4 ч. л.
-
Parmesan
50 г
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Dry white wine
100 мл
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Olive oil
50 мл
Cooking
Prepare all the ingredients. Finely chop the onion finely, 1 clove of garlic cut larger. To thaw the shrimp. I have this grey tiger, I advise you to take such - not boiled, they are delicious! Clean, skins left on them, we will make broth. Pumpkin peel and cut not too small cubes. To taste, this half of the pumpkin will be a lot. I took about half of that half :))
Make the broth. Skins shrimp will ship in a saucepan on the fire, bring to redness (1 minute), fill with water (1 liter). Bring to a boil and leave to stew our broth.
Next, take a deep pan, pour a couple of tablespoons of olive oil. Fry the pumpkin for 5 minutes until slight Golden brown. Transfer to a plate.
In a pan, where roasted pumpkin, send the chopped onion and garlic. Fry for 2-3 minutes on medium heat.
Add to the pan the rice, fry for a minute.
Our rice is spill half a glass of dry white wine. Stir and let the wine to evaporate. The smell is wonderful! I use white wine)
Our broth by this time ready. It should drain from the skins. Pour into a large bowl and set closer to our risotto. Begin to pour the broth into the rice. First ladle - poured ladle, stir, wait until rice will take on a whole broth, he poured the next. When the rice starts to absorb the broth slowly (after a couple of bowls), pour half. Most likely, rice will take the whole liter. However, try in the end, the risotto will become creamy, grains of rice will be soft outside, but a little crunch on the inside. This is the perfect risotto)
Meanwhile, the shrimp, pour a tablespoon of olive oil and squeeze the cloves of garlic. Leave promarinovatsya for a few minutes.
When you exterminate half of the broth, add to the risotto the pumpkin. It can be a little earlier or a little later (depends on how soft you want it to do). In this embodiment, it will be ready, but slightly crisp. Salt - without enthusiasm.
Before the last ladle of broth, lay in the pan the shrimps, heat them half a minute on one side, half a minute on the other. Stir, pour the last portion of broth. Sprinkle with grated Parmesan cheese to taste. Dor blue cut into the same cube as a pumpkin. Ready risotto put in a deep dish and top off with blue cheese - it just slightly pumplevitra from the hot rice. Serve immediately :)
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