Risotto Alla Zucca
Ingredients
- 1 cup arborio rice
- 1.5 cups pumpkin or butternut squash, diced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup white wine
- 4 cups vegetable broth, warm
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 sprigs fresh sage
- Salt and black pepper to taste
Contains: dairy, sulfites, celery
How it starts
- 1
Sauté the chopped onion in olive oil and butter over medium heat until soft.
- 2
Stir in the minced garlic and diced pumpkin, cooking until the pumpkin begins to soften.
+ 5 more steps in the app
Cook Risotto Alla Zucca hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
