Recipe: Risotto with pumpkin with burrata center

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Autumn has arrived dear readers and the color that dominates is orange, a warm and lively color and we feel like pumpkin! Here is a simple and fast risotto to enjoy it to its full, all hands in the kitchen!

INGREDIENTS for 2 people

Half onion

400g already clean pumpkin

Rice 160g

1/2 cup white wine

half a burrata

salt

Oil

METHOD

Cut the pumpkin into cubes.

Put a pot of water to boil on the stove and add salt.

Sauté the onion in a large pan with high sides with some oil.

When the onion begins to become transparent add the pumpkin and cook over medium heat until it falls apart.

When the pumpkin becomes a cream, add the rice and toast, then deglaze with the wine and let it evaporate.

Once the wine has evaporated start to make the risotto with warm salted water, for those who prefer it, a vegetable broth may be used.

Add a scoop of water each time it is absorbed by the rice for the cooking time provided by the selected cereal.

Once the rice is cooked, remove from the heat and stir in the burrata.

Serve the risotto with a teaspoon of the inside of the burrata for an impactful plate!

We recommend the dish being served with a glass of Pinot Grigio The Solatia – Ruffino

 

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