Italian Risotto From My Garden In Italy

Showing you a bit of my life here in Italy from what I eat for breakfast to how I cook homemade risotto with ingredients from my garden!
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#lifeinitaly #italianamerican #americaninitaly
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PUMPKIN BASIL RISOTTO RECIPE:
2 cups diced pumpkin
1 cup Arborio rice
4 cups vegetable broth
2 tbsp olive oil
8 fresh basil leaves
4-5 cloves of garlic
Salt & pepper to taste
1/2 cup Parmesan + more to grate on top when served

Start by cooking garlic with olive oil in pan, add basil leaves once garlic has browned a bit. Put broth in a separate pot & bring to a boil in the meantime. Once broth is boiling you can turn down heat. Add rice to garlic & basil pan once basil has cooked a bit (1 minute or so) & when rice becomes more of a transparent color you’ll start adding warm broth with ladle. Keep stirring & adding more broth as it gets absorbed. Once rice tastes almost cooked you can add pumpkin. Keep adding broth until pumpkin is cooked. Add salt and pepper to taste. Once fully cooked, take risotto off the heat and stir in 1/2 cup Parmesan.
To serve: plate risotto & sprinkle with Parmesan. Add a fresh basil leaf on top. Buon appetito!

I'm an American girl from the Midwest but I've lived in Italy for 8 years now. I'm here to share all things Italy with you and a little in between!
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✘I N S T A G R A M ∼ rivieradreamer
✘C O N T A C T ∼ rivieradreamer@gmail.com
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