Pumpkin risotto (RECIPE)



500 g of rice

2 onions

4 cloves garlic

500 g pumpkin

300 g pumpkin puree

300 g of cleaned pumpkin seeds

2 tablespoons olive oil


mixed dry spice


900 ml of boiling water


Put the finely chopped onion in a pan on the fire to fry. Then add the cleaned and washed rice and fry for about 10 minutes. Then pour the boiling water. Stir and before the end add the pumpkin puree, finely chopped garlic and season. Stir the risotto occasionally so that it does not burn.

Once the risotto is done, remove from the heat and start preparing the rest of the pumpkin, which you have previously cut into cubes.

Fry the pumpkin prepared in this way briefly in olive oil, season it to your liking and add the pumpkin seeds.

Serve the risotto in a plate, and pour the prepared chopped pumpkin on it.

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