Risotto with pumpkin, chimichurri and liquorice is a surprising recipe in which the skilfully dosed ingredients create an explosion of unexpected flavours and aromas.
Tags
Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
20minutes
Nutrition table
Name
Name
Name
Name
Name
Name
Name
Name
Name
Name
Chef
Ingredients
Name
Carnaroli Rice
Value
50 g
Name
Water
Value
2 litri
Name
Salt
Value
to taste
Name
Pumpkin
Value
1/2
Name
Garlic
Value
3 spicchi
Name
Fresh sage
Value
to taste
Name
Extra Virgin Olive Oil
Value
to taste
Name
Pepper
Value
to taste
Name
Semi-fresh oregano
Value
to taste
Name
Onion
Value
1/2
Name
Fresh parsley
Value
1 mazzo
Name
White sweet-and-sour dressing
Value
to taste
Name
Lemon
Value
1
Name
Liquorice powder
Value
to taste
Name
Parmesan cheese
Value
to taste
Name
Butter
Value
to taste
Title
Preparation Steps:
Preparation steps template
Short
Preparation steps
Description
Bring 2 l of water to the boil in a saucepan and add salt.
Description
In a smaller saucepan, heat a little olive oil and lightly fry a clove of garlic.
Description
Add the pumpkin previously cut into cubes of about 2 cm to the sauté, add salt and cook until the pumpkin is nice and soft (add water if necessary).
Description
Blend the pumpkin until smooth and season with salt and pepper.
Description
In another container, blend oregano, sage, parsley, garlic, onion, salt, olive oil and white vinegar.
Description
Once our chimichurri is obtained, we adjust it with a few drops of lemon juice.
Description
Dry roast the rice, cook it with salted water and when it is three quarters cooked, add the pumpkin cream.
Description
Finish cooking and stir cold with butter, Parmesan cheese and a few drops of lemon juice.
Description
Serve the risotto in a bowl, garnish with liquorice powder and chimichurri.
Title
INGREDIENTS: