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Pumpkin risotto


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For 4 people: 350 grams of rice profilee-500 g pumpkin-1 onion-any needle of Rosemary (optional)-olive oil-salt-1 glass of dry white wine (optional)- vegetable broth -nutritional yeast flakes (optional)


Peel the pumpkin, wash carefully and dice.
Take a pan with oil and the finely chopped onion.
As soon as it starts to turn Golden add the rice, toast, add the diced pumpkin, Rosemary, salt, stir and add the vegetable stock, a ladleful at a time as it dries, until cooked.
To make the rice even tastier, just before the stock you can add a a glass of dry white wine, letting it evaporate a little.
When cooked, stir a few tablespoons of extra virgin olive oil (or 100% vegetable cream, soy butter, almond cream).
Let stand a few minutes and serve hot with a sprinkling of nutritional yeast flakes.

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invece del lievito a scaglie io metto burro di soia e finto parmigiano, mescolo bene e lascio mantecare 5 min

- simo -

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