Risotto with lentils and diced pumpkin with rosemary

A natural dish that is good for health: risotto with lentils and diced pumpkin with rosemary.

Risotto with lentils and diced pumpkin with rosemary will be a way to allow the body to take a breath of “oxygen”: it is a dish that combines, in fact, three very healthy ingredients , namely rice (even better if wholemeal ), lentils – rich in magnesium – and pumpkin – a triumph of vitamins and minerals.

It is a simple recipe, also suitable for children and people who follow a vegetarian and vegan diet, but also for celiacs .

Preparation of risotto with lentils and pumpkin with rosemary

1. Begin to cook the lentils in a pressure cooker, for about half an hour after the whistle.
2. When they are cooked, put them aside and start heating the vegetable broth , or even preparing it from scratch, with an onion, a carrot, a stick of celery and a little tomato paste (and / or other vegetables available) .
3. Clean the pumpkin well, saving the seeds for your salads, and then cut it into small cubes.
4. Finely chop the shallot or onion, and brown it in a pan with extra virgin olive oil.
5. Toast the rice in the pan with the onion for about a minute, then add the pumpkin and lentils and cook by gradually adding the hot vegetable broth.
6. Season with salt and pepper, add the rosemary to flavor and continue cooking .

Serve your risotto with lentils and diced pumpkin with rosemary hot. And if you want another similar and tasty first course, you can’t miss the risotto with lentils and cotechino .

storage

We recommend that you consume this risotto within 1 day at the latest . You can then keep it in the refrigerator for 24 hours, in a container with an airtight lid. We do not recommend freezing in the freezer.