Cooks in: 25mins
Levels: Easy
Serves: 4
List of Ingredients
- 2 CUPS of milk
- 2 CUPS of broth (can be from a bouillon cube)
- 14 OZ. of pumpkin, cleaned
- 12 OZ. of rice
- Dry white wine
- 3 TBSP. of Butter
- 2 OZ. of onion
- Parmigiano Reggiano
Method
1
To make creamy milk and pumpkin risotto, first finely chop the onion, and dice the pumpkin. Cook the onion until soft in half of the butter, in the saucepan you will use for the risotto. Stir in the rice and toast for a minute or two. Moisten with the wine, stir in, and leave to evaporate slightly. Add the diced pumpkin. Begin to cook the rice, adding ladlefuls of hot broth and milk.
2
Continue adding liquid gradually, stirring to combine, until used up. As soon as the risotto is finished cooking, add the remaining butter and 4 tbsp grated cheese. Serve immediately, with more Parmigiano Reggiano if desired.