Ready Pumpkin Risotto recipe

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Ready Pumpkin Risotto recipe

Cook this ready to eat Risotto in just 17 minutes!

 

SERVE 3

 

DIRECTIONS

  1. In a pot, empty the content of the box and sautés the rice together with a table spoon of Zucchi olive oil for about 1 minute on moderate flame, stir and shimmer with white wine until reduced.
  2. Gradually pour 3 cups of hot water stirring, until water reduces and the risotto reaches the desired consistency (approx. 17 min).
  3. When is almost ready add a knob of butter, parmesan cheese and salt.
  4. Don't forget to drizzle some of the evoo when serving!

SO EASY!

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  • Arianna Scutiero
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