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Risotto Zucca e Provolone

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400 gr Arborio rice
350 gr pumkin
1/2 leek
3 spoons olive oil
70 gr provolone cheese
1 spoon Butter
40 gr Parmigiano Reggiano
salt and pepper
vegetable stock
2 litres water
2 zucchine
2 carrots
1 onion
2 Potatoes
150 gr pumpkin

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Risotto Zucca e Provolone

  • Gluten Free
  • Medium


  • vegetable stock



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vegetable stock

Place 2 litres of water in a big saucepan with potatoes, carrots, onion, pumpkin and zucchini. Bring to the boil over high heat. Reduce heat to low. Simmer until needed. Add salt for season.



Heat the olive oil in a large frying pan over medium heat. Add the leek and cook for 1 minute or until the leek starts to turn golden. Add pumpkin cut into little cubes and cook in the flavoured oil for 5 minutes. Add two ladles of stock and simmer for 10 minutes until the pumpkin is soft. Taste for salt and pepper. Crush the pumpkin with a fork or use a food processor. Turn off the heat.
Meanwhile place butter in a casserole dish. When the butter has melted add rice and stir until well coated with the butter. Add chopped shallot and stir well. Add the hot stock until cover all the rice.During this period of adding liquid to the rice, it must be stirred constantly, cooked gently over a low boil.
Add pumpkin in the last few minutes of the cooking process, and once it has completed cooking, it is removed from the heat. Add cubed provolone and grated parmigiano, stir well.
Sprinkling with parmigiano e pepe and serve hot with a glass of with wine.


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