EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
In autumn and winter pumpkin is almost always present in our kitchens, good, sweet and versatile, is used especially to prepare this delicious risotto.
Today I tried this risotto of pumpkin, chickpeas and parsley. What can I say, really good, and parsley adds a scent that goes very well with rice. If you have time, please let me know if you liked it. 🙂
Let’s get started:
RISOTTO WITH PUMPKIN, CHICKPEAS AND PARSLEY
Ingredients for 4 people: 300 g rice for risotto – 1 l broth – 300 g pumpkin – 200 g boiled chickpeas – 1/2 glass white wine (or apple vinegar) – 4 tablespoons grated cheese (caciocavallo type, but if you do not have it at home you can also replace it with Parmesan) – 4 tablespoons extra virgin olive oil – 20 g butter (for the vegan version replace with the same amount of extra virgin olive oil) – 1/2 onion – 3 tablespoons chopped parsley – salt and pepper – 1 potato
Cut the pumpkin into cubes and chop the onion finely. Brown all in a pan with oil and half butter (for the vegan version, just increase the dose of oil).
Add the potato cut into rather large squares.
Add the rice and let it toast for a few minutes and pour the wine (or apple vinegar). Evaporate and add a ladle of boiling broth.
Cook the pumpkin risotto always stirring, and add more broth as the previous is absorbed.
When the rice is almost cooked, add the chickpeas. Finally, add the chopped parsley and finish cooking.
The addition of the potato, makes the taste of risotto more delicate.
Stir, cover and let stand a few minutes before serving.
Enjoy your meal!