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Pumpkin risotto

Pumpkin risotto

We are in autumn and here ready for you the recipe of pumpkin risotto! Pumpkin risotto is rich in antioxidants useful against aging processes and free radicals. In addition to this, we use semi whole grain ribe rice that cooks in less time than whole rice and has also a lower glycemic index than white rice, for this reason it is able to prevent the dangerous peaks in blood sugar levels.

Ingredients for 4 persons

350 g of pumpkin pulp
250 g of semi whole grain ribe rice
1 shallot
Vegetable broth
Black pepper
Pumpkin seeds
Shaved parmesan cheese
Extra virgin olive oil
Rinse the rice in running water and cut the pumpkin into small cubes. Cut the shallot into thin slices and sauté it in a frying pan with a little olive oil and a tablespoon of water. Add the rice and cook for a minute, pour two ladles of broth and stir with a spoon. Keep on cooking the rice by adding every now and then a ladle of broth, it will take 25-26 minutes. When there are 15 minutes left at the end of cooking add the pumpkin, stir and go on with cooking. When the rice is cooked, remove the risotto from the heat, add a sprinkle of shaved parmesan cheese, cover the risotto and let it rest for a minute. Serve the risotto with some pumpkin seeds and ground pepper.
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