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Pumpkin risotto
Ingredients
* 2 cups of rice
* 400 g pumpkin
* 1 onion
* 300 ml vegetable stock
* 300 ml Borges Natura walnut drink
* 50 g grated Parmesan cheese
4 SERVES
40 MIN
EASY
Step by Step
Gently fry the onion over a low hear with a dash of extra-virgin olive oil. Add the pumpkin and sauté until soft.Add the rice, stir and then add salt and pepper and pour in the walnut drink. Cover and cook for a few minutes over a low heat, until the liquid starts to be soaked up by the rice.
Add the vegetable stock and keep cooking over a low heat, stirring all the while, for about 25 to 30 minutes.
Just before the end, add the Parmesan cheese and stir. Serve with a decorative basil leaf.
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