Pumpkin and blue cheese risotto: creamy and easy to make

Pumpkin and blue cheese risotto: creamy and easy to make

published on 25 September, 2018 at 09:55

Creamy, colorful and light, yet really tasty; this risotto has a secret: you can prepare in less than half an hour in the microwave!

Video: https://www.youtube.com/watch?v=6Q16nr8IlYk

Ingredients:
200g rice (for risotto)
150g pumpkin, half onion
700ml vegetable broth
20g butter
40g blue cheese
100g robiola cheese, salt, white pepper
EVO OIL to taste

Directions:

In a bowl, put the diced pumpkin and onion, then add a knob of butter, oil and salt and cook in microwave for 3 minutes at 750 watts; then add the rice and cook for another 2 minutes. Add the broth gradually and mix, together with the rest of the pumpkin and cook in the microwave for 8 minutes at 750 watts. Stir and add more broth, cook for another 8 minutes. Now add the cheese and butter, stirring well. Serve and place a piece of robiola cheese in the middle.

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