Field pumpkin risotto
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Boil the water in a pot and have it ready to start slowly adding it to the rice. Also shrewd your field pumpkin
- 166⅔ g rice
- 2 tbsp butter
In a different pan melt the butter, when melted add the rice and stir for 2 minutes ( or until the rice is completely covered in butter)
Start adding water until the rice is covered and stir it until all the water disappears
- ⅔ Field pumpkin
Add the shredded field pumpkin to your rice and keep adding water the same way as before (cover the rice and wait for it to evaporate)
- ⅔ tbsp salt
- ⅔ tsp pepper
- ⅓ tsp nutmeg
Add the salt, pepper and nutmeg
Keep adding the water until the rice is cooked to your liking
- 66⅔ g cheese
When the rice is fully cooked add the cheese and incorporate it to your risotto
Let it rest for 5 minutes and then serve it.
Enjoy your meal!