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Risotto with pumpkin and coconut cream
Risotto with pumpkin and coconut cream of Bio Sun Mediterranean
150 g rice
3 glasses vegetable broth or water
40 g grated parmesan cheese
1/2 teaspoon black pepper
2 laurel leaves
1/2 teaspoon nutmeg
Chopped parsley to taste
1 bottle of pumpkin and coconut cream Bio Sun Mediterranean
- In a saucepan, heat the pumpkin puree together with the broth.
- In another saucepan, add a little extra virgin olive oil and the bay leaves. When it is hot, add the rice and stir it, without getting to brown.
- From here we add the mixture of broth and pumpkin little by little to the rice, stirring constantly until everything is used. In total you should cook for about 20 minutes. Add nutmeg, pepper and salt.
- In the end, remove the bay leaves and add the grated Parmesan. Mix well and serve with a little chopped parsley.