Pumpkin risotto with mint

Pumpkin risotto with mint


  • 1 Unit(s) of Vegetable Broth
  • 1/2 Piece(s) of Japanese Pumpkin
  • 1 Tablespoon of Olive Oil
  • 1/2 Unit(s) of chopped onion
  • 1 and 1/2 Cup(s) of Disempre Rice
  • 1 Unit(s) of Lemon
  • Salt and pepper to taste
  • 3 Tablespoons of Chopped Mint

Method of preparation

1 Boil 2 1/2 cups of water with 1 vegetable stock.
2 Remove from heat and keep warm.
3 Wash 1/2 Japanese pumpkin, heat in microwave for about 10 minutes, peel and remove seeds. 4 Wash again and cut into medium cubes.
5 Sauté the squash with 1 tablespoon of olive oil, 1/2 chopped onion and 1 cup of water, stirring constantly, until the squash has wilted well.
6 Add 1 1/2 cup of Disempre Parboiled Rice tea and stir for 3 minutes or until the grains shine.
5 Reduce the heat, gradually add the vegetable stock, stirring constantly, for 20 minutes or until the rice is al dente.
7 Add juice and zest of 1 lemon, salt, black pepper and 3 tablespoons of finely chopped mint.
8 Stir for another 1 minute and serve.

Preparation time: 75 min

Number of Portions: 5 or more servings

Ideal Products For This Recipe
Grou Short Rice