Pumpkin risotto

40 min


40 persons




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Pumkin risotto served in a porcelain plate with basil leaves


  • 2 cups of rice
  • 400 g pumpkin
  • 1 onion
  • 300 ml vegetable stock
  • 300 ml Borges Natura walnut drink
  • 50 g grated Parmesan cheese

Step by step

  1. Step 1

    Gently fry the onion over a low hear with a dash of extra-virgin olive oil. Add the pumpkin and sauté until soft.

    Add the rice, stir and then add salt and pepper and pour in the walnut drink. Cover and cook for a few minutes over a low heat, until the liquid starts to be soaked up by the rice.

    Add the vegetable stock and keep cooking over a low heat, stirring all the while, for about 25 to 30 minutes.

    Just before the end, add the Parmesan cheese and stir. Serve with a decorative basil leaf.

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