2
Mushroom and pumpkin risotto
3
(3)
50 min
0 kcal
matxaiza
Preparación de la receta
1
Prepare the broth that we are going to use. Add into a net the leek, carrot, 3 cloves of garlic (with skin) crushed, the stems of the mushrooms that we are going to use and the stem of the spring onion. We cover a pot with the chicken broth and introduce the net and season. Cook everything for 15-20 minutes.
2
Peel and chop the spring onion into small cubes and sauté them in a pan with oil. Peel and chop the pumpkin and add it. To give color to the broth I like to take part of the sautéed pumpkin, blend it and mix it with the broth. Chop the mushrooms well and add them to the casserole. Season and sauté a little.
3
Then add the rice and sauté for a few minutes. Pour half of the vegetable broth and cook the rice stirring constantly until it absorbs all the broth. Then gradually add the rest of the broth, stirring constantly for about 20 minutes.
4
Add a little butter, grated cheese and parsley on top and mix. Serve immediately.
Ingredientes
4 raciones
4 raciones
Chicken broth
2000 gramos (aprox. 2 unidades)
White rice
400 gramos
Pumpkin
400 gramos
Mushroom
400 gramos
Parmesan cheese
100 gramos
Leek
75 gramos (aprox. 1 unidad)
Extra virgin olive oil
60 gramos (aprox. 4 unidades)
Carrot
50 gramos (aprox. 1 unidad)
Spring onions
40 gramos (aprox. 1 unidad)
Clarified butter
20 gramos (aprox. 1 cucharadita)
Parsley
10 gramos
Garlic
9 gramos (aprox. 3 unidades)
Salt
1 gramo (aprox. 1 unidad)
Ingredients
Steps
Calories
Ingredientes
4 raciones
4 raciones
Chicken broth
2000 gramos (aprox. 2 unidades)
White rice
400 gramos
Pumpkin
400 gramos
Mushroom
400 gramos
Parmesan cheese
100 gramos
Leek
75 gramos (aprox. 1 unidad)
Extra virgin olive oil
60 gramos (aprox. 4 unidades)
Carrot
50 gramos (aprox. 1 unidad)
Spring onions
40 gramos (aprox. 1 unidad)
Clarified butter
20 gramos (aprox. 1 cucharadita)
Parsley
10 gramos
Garlic
9 gramos (aprox. 3 unidades)
Salt
1 gramo (aprox. 1 unidad)
1
Prepare the broth that we are going to use. Add into a net the leek, carrot, 3 cloves of garlic (with skin) crushed, the stems of the mushrooms that we are going to use and the stem of the spring onion. We cover a pot with the chicken broth and introduce the net and season. Cook everything for 15-20 minutes.
2
Peel and chop the spring onion into small cubes and sauté them in a pan with oil. Peel and chop the pumpkin and add it. To give color to the broth I like to take part of the sautéed pumpkin, blend it and mix it with the broth. Chop the mushrooms well and add them to the casserole. Season and sauté a little.
3
Then add the rice and sauté for a few minutes. Pour half of the vegetable broth and cook the rice stirring constantly until it absorbs all the broth. Then gradually add the rest of the broth, stirring constantly for about 20 minutes.
4
Add a little butter, grated cheese and parsley on top and mix. Serve immediately.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Valoraciones
Etiquetas
Risotto
Rice
Vegetables
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