For 4 people
280 g of Pilavecia Vialone Nano rice 50 g of Grana Padano 40 g of butter 2 dl of Prosecco 150 g of delica pumpkin 1 l of chicken stock 2 dl of red wine (reduced) 1 scallion 1 carrot 1 spoonful of extra virgin olive oil salt pepper
Cut the pumpkin in half, eliminate the seeds, wrap it in foil and cook in the oven at 140 °C. Reduce the red wine with the scallion and carrot by about 70%. Toast the rice with a knob of butter and add the white wine. Continue cooking for about 10 minutes, gradually adding the hot chicken stock. Add the oven-cooked pumpkin and continue cooking for another 4 minutes. Take the risotto off the heat and stir with the remaining butter, Grana Padano and a spoonful of extra virgin oil.
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