08 – Pumpkin risotto

Pumpkin risotto

Ingredients:

  • Carnaroli rice: 250 g
  • 1 Little spoon of olive oil
  • 1/2 Little spoon of pasteurized shallot
  • Butter: 50 g
  • Pumpkin cream: 200 g
  • Vegetable broth at taste through the lid’s hole
  • 1 Pinch of salt
  • Bacon cut in julienne: 60 g
  • Grated Parmesan cheese: 35 g
  • Little tomatoes: 80 g

 

Method:

 

STEP

TOOL

INGREDIENT

SPEED

TIME

TEMP.

1

Blades
+
Mixing paddles

Carnaroli rice 250 g
1 Little spoon of olive oil
1/2 Little spoon of pasteurized shallot

1

10 min

105

2

Blades
+
Mixing paddles

Butter 50 g
Pumpkin cream 200 g
Vegetable broth at taste through the lid’s hole
1 Pinch of salt

1

6 min

105

3

Blades
+
Mixing paddles

Bacon cut in julienne 60 g

1

5 min

105

4

Blades
+
Mixing paddles

Grated Parmesan cheese 35 g

1
PULSE

3 min

105

5

Blades
+
Mixing paddles

Little tomatoes 80 g

1
PULSE

2 min

105

 

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