miércoles, abril 22, 2020

Pumpkin Risotto // Risotto de Calabaza

Hola! hoy les traigo la receta de este risotto de calabaza que hice hace unos días (la cuarentena me tiene probando muchísimas recetas nuevas). Espero que les guste, y, si lo llegan a intentar, mandenme fotos de como les salió!

Hello! Today I bring you the recipe for this pumpkin risotto that I made a few days ago (the quarantine has me trying many new recipes). I hope you like it, and, if you try it, send me photos of how it turned out!

  • 2 tazas de arroz carnaroli
  • 2 tazas cebolla picada
  • 2 cucharadas de ajo picado
  • 1/2 taza de vino blanco
  • 1,5 lts. de caldo verduras
  • 1 taza de puré de calabaza
  • 4 cucharadas de manteca
  • 1 taza de queso parmesano rallado
  • 1 Perejil picado
  • Sal (a gusto)
  • Pimienta (a gusto)
  1. En una sartén caliente agregar aceite de oliva y saltear la cebolla con el ajo por 5 minutos.
  2. Agregar el arroz y revolver todo el tiempo hasta que este quede nacarado.
  3. Agregar el vino blanco y cocinar hasta que se evapore el alcohol.
  4. Ir agregando el caldo de verduras hirviendo, y revolver todo el tiempo durante 20 minutos aproximadamente, hasta que esté cocido el arroz. 
  5. Agregar el puré de calabaza, la manteca, el parmesano y mezclar todo.
  6. Servir con perejil picado por encima y más queso rallado.
Con esta receta salen aproximadamente de 6 a 8 porciones (depende cuán grandes sean).
  • 2 cups of carnaroli rice
  • 2 cups chopped onion
  • 2 tablespoons minced garlic
  • 1/2 cup of white wine
  • 1.5 liters. vegetable broth
  • 1 cup of pumpkin puree
  • 4 tablespoons of butter
  • 1 cup grated parmesan cheese 
  • 1 chopped parsley
  • Salt (to taste)
  • Pepper (to taste)
  1. In a hot frying pan add olive oil and sauté the onion with the garlic for 5 minutes.
  2. Add the rice and stir all the time until it is pearly.
  3. Add the white wine and cook until the alcohol evaporates.
  4. Add the boiling vegetable stock, and stir all the time for approximately 20 minutes, until the rice is cooked.
  5. Add the pumpkin puree, the butter, the parmesan cheese and mix everything.
  6. Serve with chopped parsley on top and more grated cheese.
With this recipe, approximately 6 to 8 servings come out (it depends how big they are)

38 comentarios

  1. ¡Qué pinta! Sin duda tengo que probar esta receta. ¡Un besazo!

    NEW POST: https://fallingforvogue.blogspot.com/2020/04/favoritos-de-cosmetica-lowcost.html

  2. This pumpkin risotto looks great. Thanks for sharing.

  3. Uno de estos días me voy a poner a cocinar! :)

  4. Muchas gracias por la receta! Para probarse hoy mismo, suena delicioso y sano!


  5. This looks so yummy! I wanna try this one, I already saved this recipe. <3

    Stay safe! :)

    Blog: www.missdream-girl.blogspot.com

  6. Oh sounds so good thanks for this recipe!

    Allie of

  7. i love risotto ! thank you for sharing the recipe

    style frontier

  8. LOOKS SO GOOD need to try this asap
    shy https://www.shyyshianne.com/

  9. Oh my goodness, I need this in my life right now! This sounds and looks amazing!

    xo Logan

  10. This looks so yummy ! Thanks for sharing


  11. This looks and sounds delicious! I've been craving a risotto lately, so I may make this next week xx

    My Lovelier Days

  12. Yummm... thank you for sharing
    IG @wonky.pots

  13. Yummy. I want some now.

  14. yummm this looks amazing! I've been wanting to try and make risotto for ages!

    Life is a Shoe

  15. We love risotto but we've never thought of pumpkin risotto!
    It looks absolutely delicious and we'll definitely give it a try :)
    Wishing you a wonderful weekend.
    Sending you lots of love,
    Patricia & Miguel


  16. OMG this looks delicious!

    Katie | katieemmabeauty.com

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