leek carrot pumpkin risotto

leek carrot pumpkin risotto
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • a piece of leek where it goes from pale to dark green
  • 2 carrots
  • a piece of pumpkin
  • veg stock (onion celery carrot)
  • a piece of butter
  • grated parmigiano
  • salt
  • celery
I sliced tinily the bicolored piece of leek and let it gently fry in some oil, then cut a carrot into slices and diced adding them to the leek.
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

leek carrot pumpkin risotto

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This recipe was uploaded by madamada

 
 
starting from what's left from a leek-carrots-potato soup: a piece of leek, be sure you have 2 carrots at hand and a piece of pumpkin, then you can toss in boiling water celery, onion, 1 carrot some salt and prepare the ingredients for your risotto

Method


I sliced tinily the bicolored piece of leek and let it gently fry in some oil, then cut a carrot into slices and diced adding them to the leek.
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
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