Pumpkin Risotto

Pumpkin Risotto

3.4 14 évaluations

Prép. 25min

Total 50min

8 portions

Ingrédients

Parmesan cheese rind removed, cut in pieces (3 cm)
120 g
pumpkin cut in pieces
400 g
water
100 g
salt
2 tsp
extra virgin olive oil
20 g
risotto rice
400 g
vegetable broth (see tips)
700 g
butter room temperature, cut in small pieces
60 g
freshly ground black pepper
1 tsp
fresh black truffle cut in thin slices, to garnish
1 piece

Infos nut. par 1 portion

Calories 354 kcal / 1481 kJ

Protides 10 g

Lipides 15 g

Glucides 44 g

Fibre 3 g

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Également présenté dans

World Cuisine by Chef Koen Vessies 10 Recettes
International

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