Risotto Pumpkin, Chestnut and SageAnanás e Hortelã
1/2 pumpkin butter
coriander powder (to taste)
100 grams chestnuts (cooked)
2 tablespoons pumpkin seeds (soup of)
sage leaves (fresh, to taste)
1/2 onions (chopped)
1 clove garlic
1 cup rice (for risotto)
1/4 cup white wine
vegetable broth (to taste)
3 tablespoons grated parmesan cheese (soup of)
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1Cut the pumpkin into slices, place on a tray, season with coriander powder and a little olive oil and bake for about 30 minutes.
2After 15 minutes, begin preparing the risotto
3Prepare the vegetable broth and keep it boiling over low heat in the process.
4In another pan put 2 tablespoons of olive oil, the onion and minced garlic, sauté until translucent leaving.
5Add the rice and let fry a little.
6Add the white wine and cook until the alcohol evaporates.
7Add 2 ladles of broth and go stirring rice as it bakes and soaks the broth.
8Add broth as necessary, stirring rice constantly.
9Meanwhile, remove the squash from the oven, add seeds, nuts, sage leaves and a little olive oil and salt on top and put it in the oven for another 5 minutes.
10Remove from the oven, choosing only the pumpkin and mashing it into puree.
11Cut the chestnuts into pieces and reserve the sage leaves and seeds apart.
12When the risotto is almost cooked, add the crushed pumpkin and chestnuts, cooking it well.
13At the end of cooking, turn off the heat and add the Parmesan involving smoothly.
14Serve immediately, sprinkled with roasted sage seeds and leaves.