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Risotto alla zucca e prosecco con rosmarino e limone

Culture. Eat it

6 October 2017

food

Pumpkin risotto with prosecco, lemon and rosemary

by Kristel Cescotto

It’s a pumpkin risotto that really rocks. Just imagine the perfume, then you can get to the tasting.

You’ll cook it in a minute and with neither skills nor talents. Just throw in love and feel happy. Happy as throwing confetti on Christmas Eve. Happy as Sundays. When you do not like to do the pots to but only to eat good stuff. Happy as when you don’t need much prompting because your eyes and smiles are enough.

Extent that this pumpkin risotto with prosecco scented with rosemary and lemon is vegetarian and very tasty, so run to cook it. Hopping along here like everything’s cake and sunshine .


They didn’t say that Happiness

is a glass of prosecco with a pumpkin risotto.

The happiness.

I leave you a note inside the drawer,

this is happiness.

Pumpkin risotto with prosecco, lemon and rosemary – the recipe

INGREDIENTS (doses for 4 friends)

  • 250 grams of rice
  • 250 grams of pumpkin flesh diced
  • The zest of 1 organic lemon
  • Rosemary q.s.
  • Half a shallot
  • 1 glass of prosecco wine
  • Vegetable broth q.s.
  • Extra virgin olive oil, salt and black pepper q.s.
  • Butter and grated Parmesan q.s.

 

While you taste listen: Shiny happy people, R.E.M.

Risotto alla zucca e prosecco con rosmarino e limone

PROCESS

  1. Mince the shallot and stuff it with olive oil along with the rosemary wrapped in the kitchen string (in this way it only releases the aroma and does not lose the needles) and the lemon zest.
  2. Simmer the rice for at least a couple of minutes.
  3. Sautè with the prosecco wine and, once it evaporates, add the pumpkin diced and a ladle of boiling vegetable broth.
  4. Cook by adding, a ladle at time, the broth.
  5. Once cooked, cream the risotto out of the fire with butter and Grated Parmesan.
  6. Finish with black pepper and enjoy it.

Risotto alla zucca e prosecco con rosmarino e limone

Risotto alla zucca e prosecco con rosmarino e limone

Ph. Sara Cartelli
© The Eat Culture

Photos: Sara Cartelli

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Author

Kristel Cescotto

Omnia vincit amor

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Kristel Cescotto

Bio:

Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

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