INGREDIENTS
- – Olive oil 3 tbsp
- – 1 small onion
- – Garlic 1 clove
- – Arroz carnaroli 1 cup
- – White wine ¼ cup
- – Broth 2 1/2 cups
- – Anco 1 unit
- – Parsley and additional garlic to style
- – Lemon 1 unit.
- – Blue Cheese 100 g
- – Butter 50 g
- – Grated cheese 4 tbsp
- – Salt and black pepper to style
Scrumptious pumpkin and blue cheese risotto, to make and luxuriate in at dwelling
PROCEDURE:
1. Chop the onion and garlic.
2. In a frying pan over low warmth, cook dinner the onion and garlic with a little bit olive oil and salt for about 5 minutes, till the onion softens.
3. Add the rice and cook dinner for a couple of minutes to grow to be pearly. As soon as all of the rice grains are scorching, add the white wine. Let the alcohol evaporate and regularly add the recent broth. Prepare dinner for 15 to 18 minutes.
4. On a baking sheet, reduce into 1 x 1 inch cubes, and cook dinner with a little bit salt, pepper, olive, 5 minutes earlier than ending cooking, add honey, and end cooking with the oven off.
5. Flip off the warmth of the pan the place we have now the rice and add the chilly blue cheese with the grated cheese. Combine effectively till the butter and cheese are effectively emulsified and serve the risotto with the roasted pumpkins on high, and their beforehand baked seeds on high.
