Pumpkin risotto

Sof

Ingredients

  • 300 gr pumpkin
  • 1 litre vegetable broth
  • 200 gr risotto rice
  • 14 king prawns
  • leaves Mint
  • Butter
  • Olive oil
  • Parmesan
  • Half an onion

Directions

  • Clean and dice the pumpkin. Dice the onion.
  • Put some butter in a pot and add the onion once it melts. Leave it cook at low heat until the onion melts. Add the pumpkin and stirr for a few minutes. Then cover in broth and leave it cook for 20 min
  • Toast the rice in a pan and add it to the pumpkin after the 20 min has passed. Keep cooking until the rice is ready. Add broth is necessary
  • Cook the prawns in a pan and leave it on the side
  • Cut the mint leaves
  • Once the rice is ready, add more butter, the parmesan and the mint leaves. Stirr well and add 8 prawns.
  • Put the risotto in the plates, decor with 3 prawns and a small mint leave