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🍽️ Risotto cremoso con zucca, gorgonzola e mix di erbe fresche

572 kcal · 30 min · 4 porzioni

Ingredienti

• cipolle gialle 1 pz.
• spicchi d'aglio 1 pz.
• zucca butternut 1 pz.
• olio d'oliva 2 cucchiai
• sale 1 pizzico
• pepe nero macinato 1 pizzico
• brodo vegetale 900 ml
• olio 2 cucchiai
• riso per risotti 300 g
• vino bianco secco 100 ml
• limoni bio 1 pz.
• prezzemolo fresco 20 g
• gorgonzola 150 g

Preparazione

1. 1. Preheat the oven to 200 degrees Celsius with fan circulation.
2. 2. Cut the onion in half and peel off the skin.
3. 3. Dice the onion into small pieces.
4. 4. Peel the garlic cloves.
5. 5. Finely chop the garlic.
6. 6. Wash the pumpkin thoroughly.
7. 7. Cut the pumpkin in half.
8. 8. Scoop out the seeds with a spoon.
9. 9. Peel the skin off the pumpkin.
10. 10. Cut one half of the pumpkin into cubes.
11. 11. Cut the other half into wedges.
12. 12. Line a baking tray with parchment paper.
13. 13. Place the pumpkin wedges on the tray.
14. 14. Drizzle the wedges with olive oil.
15. 15. Season the wedges with salt.
16. 16. Season the wedges with pepper.
17. 17. Roast the wedges in the oven for about 25 minutes.
18. 18. Bring the vegetable broth to a boil in a pot.
19. 19. Keep the broth warm.
20. 20. Heat the oil in another pot over high heat.
21. 21. Sauté the onions, half of the garlic, and the pumpkin cubes for about 3 minutes.
22. 22. Add the risotto rice.
23. 23. Fry the rice for another 2 minutes.
24. 24. Deglaze the pot with wine.
25. 25. Let the liquid reduce almost completely.
26. 26. Add two ladles of the warm broth.
27. 27. Stir the risotto constantly.
28. 28. Cook the risotto for about 20 minutes until al dente.
29. 29. Add more broth as needed.
30. 30. Ensure the rice remains slightly covered with liquid.
31. 31. Rinse the lemon with hot water.
32. 32. Finely zest about 1 teaspoon of lemon peel.
33. 33. Wash the parsley.
34. 34. Shake the parsley dry.
35. 35. Pluck the parsley leaves from the stems.
36. 36. Finely chop the parsley leaves.
37. 37. Place the lemon zest in a bowl.
38. 38. Add the chopped parsley to the bowl.
39. 39. Add the remaining garlic to the bowl.
40. 40. Mix the ingredients for the gremolata.
41. 41. Set the gremolata aside.
42. 42. Tear the Gorgonzola into small pieces.
43. 43. Remove the roasted pumpkin wedges from the oven.
44. 44. Season the risotto with salt.
45. 45. Season the risotto with pepper.
46. 46. Gently fold the Gorgonzola into the risotto.
47. 47. Plate the risotto.
48. 48. Top the dish with the gremolata.
49. 49. Serve the risotto with the roasted pumpkin wedges.

Valori per porzione

• kcal: 572
• Protein: 15 g · Fett/Fat: 27 g · Carbs: 66 g