Pumpkin risotto with crispy pumpkin seeds: a creamy autumn recipe
Creamy pumpkin risotto with crunchy pumpkin seeds: an autumn recipe fragrant with aromatic herbs and lemon zest. Find ingredient quantities and the full recipe
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Cooking tools:
- Fine-mesh sieve
- Oven
- Baking sheet
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Fork
- Mixing bowl
- Stove
- Wooden spoon
- Ladle
- Grater
- Pot
- Slotted spoon
- Paper towel
- Kitchen towel
Ingredients
- Carnaroli rice 1.7 cups
- Pumpkin to be cleaned 1.3 lbs
- Pumpkin seeds 0.9 oz
- Celery ½ cup
- White onions 1.8 oz
- Carrots ½ cup
- Apple cider vinegar 3 ½ tsp
- Water 3 glasses
- Rosemary 1 sprig
- Sage 1 sprig
- Lemon peel to taste
- Fine salt to taste
- Black pepper to taste
- Parmigiano Reggiano PDO cheese 1 oz
- Vinegar 1 spoonful
- Extra virgin olive oil to taste
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