Ingredientes para 3 portions
70g short-grain rice, 225-275g Butternut/Hokkaido/Muscat-Pumpkin, 500ml water/soup, 2 TS of instant veggetable-soup, 2 medium spring onions, dark Balsamico vinegar (aceto Balsamico), oregano, 50ml white wine (not too dry for this one), butter
- T. Preparacion → 10 min
- T. Cocinado → 30 min
- Nivel → Facil
1 Prepare your vegetable, chop the pumpkin the size, you want to have it in your risotto. Consider: the pumpkin will get very smooth and soft during the cooking. You might want to have it al-dente so chop it bigger.
2 Warm up the soup/water (+ the instant veg-soup).
3 Set up a Pan and melt Butter in it - don't let the pan getting too hot, you don't want the butter to burn. If the butter is melted, add the chopped onions. The onions should soon begin to get a little glassy - if that happens, you can add the pumpkin, and the rice.
4 Stir your risotto until the rice gets glassy too - Add the wine, wait just a few seconds (you are still stiring!), then add a little bit of the soup.
5 From now on, you'll just have to stir constantly, and add soup when there is almost no water in it anymore.
6 when the consistence is perfect for you (depends on your personal taste), add a little bit of butter, the oregano and a little bit of balsamico. The sweet and sour, dark balsamico will add a complete new taste to your risotto - it harmonizes perfectly with the pumpkin in it.
7 At this point, you can add salt and pepper of course, as you like.