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南瓜燉飯 Pumpkin Risotto
發(fā)布日期：2021-12-03

INGREDIENT 成分

QUANTITY 數(shù)量

INGREDIENT 成分

QUANTITY 數(shù)量

Carnaroli Rice義大利米

200g

Pepper胡椒

6g

Pumpkin南瓜

400g

Salt鹽

10g

Potatoes土豆

80g

 

 

Celery芹菜

70g

 

 

Carrot胡蘿蔔

80g

 

 

Onion洋蔥

90g

 

 

Butter黃油

40g

 

 

Parmesan Cheese帕瑪森乾酪

40g

 

 

Olive Oil橄欖油

30ml

 

 

 

Procedure :

過(guò)程：

Step 1步驟1：

Put cold water in a large pot with a pinch of salt and prepare vegetable stock with onion, celery, carrot and potato

將冷水和一小撮鹽放入鍋中，準(zhǔn)備蔬菜高湯，包括圓蔥、芹菜、胡蘿蔔和土豆

Step 2步驟2:

Heat the olive oil in another large pot and cook the onion until golden. Add the diced pumpkin and cook until it gets tender.

在另一個(gè)大鍋裡加熱橄欖油，把洋蔥炒制金黃色。加入南瓜丁，煮製變軟。

Step 3步驟3：

Add the rice and mix well for 3 minutes, then pour a little stock and bring to a gentle simmer. Add a little more stock, and continue to simmer gently until the stock is absorbed. Add more stock a little at a time, until the rice is “al dente” (15 minutes ca.).

加入米飯，攪拌3分鐘，然後倒入少許高湯，小火慢燉。

加入少許高湯，繼續(xù)用文火煮製吸收。每次加入一點(diǎn)高湯，直到米飯“有嚼勁”（約15分鐘）。

Step 4步驟4:

Stir the butter and the parmesan cheese into the risotto, and season with salt and pepper.

將黃油和帕馬臣乾酪拌入義大利調(diào)味飯中，用鹽和胡椒調(diào)味。

Step 5步驟5：

Let the risotto rest for 2 minutes and serve hot.

讓義大利調(diào)味飯靜置2分鐘，趁熱食用。