Risotto of Pumpkin, Almonds and Black Truffles
A delicious and simple recipe to make!
Ingredients
-
100 gr almonds, sliced and toasted
-
100 ml extra virgin olive oil
-
4 tbsp grated parmesan cheese
-
1 Tbsp chopped onion
-
pepper
-
300g pumpkin, diced into small cubes
Preparation Method
- Heat 4 tablespoons of olive oil in a pan and brown the onion.
- Add the pumpkin cut into small cubes and let it brown, (saute for about 2 minutes)
- Mix the rice and let it toast for a few minutes
- Add the wine and let it evaporate at high heat
- Gradually add the broth to almost a boil
- When there are 2 minutes left add the almonds and the black truffles
- Add the butter, the parmesan and mix together
- Serve on individual plates with a drizzle of olive oil on top, in the middle of the plate
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