This is the name of the dish we have chosen for you;
Pumpkin and leeks risotto
Consuming seasonal products should be a daily habit that makes our approach to food more sustainable as well as definitely healthier, just because seasonal vegetables and fruit are perfect for our body also from a nutritional point of view, depending on the temperature.
Watery and refreshing vegetables and fruits are great in spring and summer when our body needs to be hydrated and refreshed; equally in autumn and winter there ara.
Like other yellow-orange vegetables, pumpkin is rich in antioxidants and beta-carotene that the body uses for the formation of vitamin A.
So large to this vegetable so available and cheap in this period!
Preparing a risotto with pumpkin is very simple and is a winning dish, loved by adults and children.
300 grams of white or whole rice
medium-sized half pumpkin
1 liter of homemade vegetable stock
1 sprig of rosemary
a few teaspoons of Parmesan or flake food yeast
1. Put the sliced leek into strips in a non-stick pan with a drizzle of extra virgin olive oil and a little water. When the leek is well withered add the pumpkin cut into small cubes and after 7-8 minutes you pour the rice.
2. If you prepare the brown rice, it is better to pre-cook it and pour it halfway through cooking.
3. After leaving the cereal to flavor, start adding the slightly salted hot stock as the rice dries.
4. As soon as the rice is al dente, add the powdered rosemary and a teaspoon of grated Parmesan or, alternatively, a spoonful of flake food yeast. Serve hot.
Notes: pumpkin, if organic, you can safely cook with the skin that becomes tender and becomes creamy like the pulp.