Risotto with dried tomatoes and pumpkin

Risotto – is a dish which is rich and tasty. Preparing risotto needs special varieties of the round rice, the preparation of which produces the starch. The best varieties of rice for risotto believes to be Arborio, Baldo Padano, Roma, Carnaroli. The main feature of cooking risotto is that it is stewed in broth with constant stirring and adding the next portion of the broth is absorbed when the previous one is done..

Ingredients: 170 grams of Arborio rice, 600 ml of vegetable broth, 300 grams of dried pumpkin, 50 ml of dry white wine, 1 onion, 1 garlic clove, 3 tablespoons of olive oil, 35 grams of butter, 2 grams of salt, 1 gram of black pepper, 7 pieces of dried tomatoes.

Recipe. To prepare the risotto we need Arborio rice, vegetable broth, dry white wine, salt, black pepper, pumpkin, dried tomatoes, olive oil, butter. Onions and garlic are cleaned. Onions cut into small cubes and garlic – into plates. Into a frying pan with a thick bottom we put the olive oil, onions, garlic. Fry until soft. Add half of the chopped pumpkin small cubes. Cook, stirring, 2 minutes. Add the rice and simmer, stirring, 2 minutes. Add the wine and stir until its evaporation. Add a third of the broth, salt and pepper. Stir over medium heat until all the broth is absorbed. Add the next portion of broth and stir again until the broth is absorbed. Meanwhile, on the other pan rest of the pumpkin, cut into small cubes, combine with butter. Stir-fry for 2 minutes. Add a little broth and simmer, covered until tender. When the pumpkin is ready – grind with a blender until smooth puree. Add the last portion of the prepared broth and puree. Cook until broth is absorbed and rice is tender, creamy with a little hard midway (al dente). Add a pat of butter, chopped dried tomatoes. Add chopped parsley, if desired. Mix. Leave the lid on for 3-4 minutes. Serve risotto hot.