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This recipe was uploaded by madamada
I heated the rice in an empty pan until toasted, added the softened leek carrot mix and immediately after a ladle of the boiling veg stock. (made of the usual onion celery carrot mix plus a coffee little spoon of Rapunzel powder)
I kept adding ladles of veg stock making stadiily boil the risotto and stirring it to avoid it sticks to the bottom of the pan. Towards the middle of the time needed for the rice to be ready I grated a piece of pumpkin on the boiling risotto. Some butter when it's ready and perfectly al dente, mixed and melted with the ladle pressed on the bottom of the pan. Let it rest for 5 mins with a lid on.
Add some Rapunzel veg stock in polvere to the fresh boiling vegs, it makes your risotto tastier beyond the colors of carrot and pumpkin which make it lively.
parmigiano grated personally on every portion generously