This risotto is a typical autumn dish but, once you try it, you will want to eat it every season!
Try this special risotto with organic ingredients
Here’s the recipe of a traditional peasant dish from the Emilia Romagna region, one of the most productive regions of central Italy, home of some excellent, worldwide-known, high-quality organic products such as Parmigiano Reggiano and balsamic vinegar.
Preparation time: 20 min
Ingredients for 4 persons:
- 250 g rice for risotto
- 0,8 l vegetable stock cube broth
- 200 g pumpkins, peeled and with no seeds
- 25 g Parmigiano Reggiano cheese
- 20 g apple
- balsamic vinegar
- extra virgin olive oil
We suggest you choose organic ingredients, not only for the rice but also for the topping. Like all our suggestions, this recipe becomes special if it is realized with organic ingredients.
This recipe is perfect for every season, so you can shift to the vegetables you preferred according to the season and the best offer of your favorite farmers’ market.
This dish is special for the distinct taste of the balsamic vinegar that enhances the delicate taste of the pumpkin.
So, during cooking time we would like to suggest to play some
Preparation of the organic risotto with pumpkins and balsamic vinegar
Grate the pumpkins in flakes.
Dice the apple and let it wilt in a casserole with 2 olive oil spoons; add the pumpkins and cook for some minutes.
Add the rice, toast it for a couple of minutes, then start adding the vegetable broth in little doses until the rice is completely cooked.
In the end, add some salt as you prefer. Warm-up 4 spoons of balsamic vinegar in a small casserole and make it dry until it halves.
Add some Parmigiano Reggiano and some butter to homogenize the risotto.
Cover the casserole for a few minutes and… call your tablemates, because the risotto will be served soon!
Dish up your risotto and pour the balsamic vinegar on top – your masterpiece is finally ready!