400 g of round rice
1 onion
1 l vegetable broth
100 g parmesan
300 g pumpkin
50 g butter
1 sprig of rosemary
Olive oil

Preparation :

Cut the flesh of the pumpkin into small cubes. In a skillet, sauté the finely chopped onion in oil until they turn golden brown. Add the pumpkin cubes then the rice. Mix everything for a few minutes to prevent the rice from sticking and let simmer for 10 minutes. Halfway through cooking, add a sprig of tightly tied rosemary. Gradually add the broth and cook for at least 20 minutes. Two minutes before the end of cooking, add the butter and Parmesan and mix well. Let the risotto stand for 2 minutes before serving hot.


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Categories: Kitchen


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