A recipe inspired by an Instagram reel: risoni sautéed like a risotto with pumpkin cream and crispy sweet salamella. Creamy, autumnal and quick.
Brown the pumpkin with a tablespoon of oil in a pan until it is golden on the outside.
Add half a glass of water, cover and cook until the pumpkin is soft.
Blend the cooked pumpkin with a little water until you get a smooth purée.
In the same pan (without washing it), brown the sweet salamella until crispy; set it aside and add it only at the end of cooking.
In the same pan, toast the risoni dry as you would for risotto.
Add the pumpkin purée and then the water a little at a time, cooking over high heat like a risotto until the pasta is cooked and the water has been absorbed.
Turn off the heat, add the crispy salamella and stir for a few minutes.
Serve hot with the crispy sweet salamella on top.
Pan
Blender or immersion blender
Lid
Spoon
The quantities are for 100 g of risoni; adjust for the number of people. Salt is optional. Add more water if needed to achieve the desired creaminess.
Italia
| Energy (kcal) | 292.52 |
| Carbohydrates (g) | 33.5 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 13.85 |
| of which Saturates (g) | 4.39 |
| Protein (g) | 10.47 |
| Fiber (g) | 0.34 |
| Sale (g) | 0.54 |
