portatissima Since I am not in the kitchen (say that in general are waaay scope for leisure) and do not have much time to spend in the kitchen, usually eat dinner in a cold plate (ham and cheese mostly), but sometimes I do take the senses of guilt and then ...
So last night I tried a risotto with pumpkin, quick and moderately good, I would recommend:
premise that the recipe is not serious cooks, it is to be achieved with pressure cooker (of which I am a devoted supporter; -))
Ingredients:
700 gr. pumpkin (weight before cleaning)
350 gr. Rice
4 small tomatoes
1 liter of vegetable stock (vegetable nut)
garlic
oil (2-3 tablespoons)
salt
Preparation:
Brown on the bottom of pressure cooker two cloves of garlic, then add the tomatoes and when they are slightly wilted, add the pumpkin and cut into tocchettini salt.
After a few minutes, add the rice and allow to thicken slightly, then pour the vegetable stock and close the pot.
Cook for 8 'from the whistle, lowering the flame.
When ready to add, to taste, a sprinkle of Parmesan cheese.
Buon Appetito!
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