Spicy Pumpkin Risotto
recipe

A creamy and flavorful risotto infused with pumpkin and a hint of chili, perfect for a cozy meal.
Preparation time: 30 minutes
Serving size: 4
Ingredients:
- 1 cup Arborio rice
- 400 g pumpkin (cubed)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 chili (finely chopped, to taste)
- 4 cups vegetable broth
- 1/2 cup white wine
- 100 g mascarpone cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions:
1. Heat the olive oil in a large pot. Add the chopped onion and garlic, sauté until soft.
2. Add the cubed pumpkin and chili, cook for a few minutes.
3. Stir in the Arborio rice until it becomes slightly translucent.
4. Pour in the white wine and let it absorb into the rice.
5. Gradually add the vegetable broth, one ladle at a time, stirring continuously and waiting for the liquid to absorb before adding more.
6. Continue this process until the rice is cooked but still al dente (about 18-20 minutes).
7. Remove the pot from heat and stir in the mascarpone cheese. Season with salt and pepper.
8. Serve hot, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 8g
Carbohydrates: 50g
Fat: 12g
Fiber: 3g
Sugar: 3g

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