Risotto with Pumpkin – Mantovana Style

A dish that celebrates the sweet and comforting flavors of the Lombardy autumn. Creamy rice blends with yellow pumpkin, highlighting the natural delicacy and sweetness of the ingredients. A recipe that brings the passion and history of traditional Northern Italian cuisine to your table.

1) In a non-stick pan bring 750 ml of water to a boil with 2 tablespoons of extra virgin olive oil
2) Pour the contents of the bag, cover, and cook over medium heat, stirring occasionally, until the water is almost completely absorbed and the risotto is creamy. Add a ladle of boiling water for a less al dente risotto.
3) Season with salt, let it rest for 5 minutes and add 1 or 2 tablespoons of warm water to mix before serving with melted butter.

Add 1/4 glass of white wine to the water. Cook like a classic risotto, adding the water little by little. Stir in butter and 2 chopped slices of smoked salmon.

Rice 81%, pumpkin 10%, vegetable broth (Salt, vegetable protein broth extract of SOY and corn, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato): 19%, corn oil.), onion, celery, carrot, garlic, parsley, extra virgin olive oil, black pepper. May contain traces of: gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives. Store in a cool, dry place away from light. Made with dehydrated ingredients. Rice origin: Italy. Cook before consumption.

ENERGY: 1461 KJ / 345 KCAL, FAT: 1.5 G, OF WHICH SATURATES: 0.2 G, CARBOHYDRATE: 72.1 G, OF WHICH SUGARS: 2.1 G, FIBRE: 4.2 G, PROTEIN: 8.7 G, SALT: 2.7 G. |