280 g of rice
40 g of onion
Butter to taste
2 pears
Meat broth to taste
1 glass of white wine
100 g of aged pecorino cheese
40g grated Parmesan cheese
120 g of peeled pumpkin
Salt and pepper
Sugar to taste
Extra virgin olive oil
Parsley leaves
Cut the pumpkin into cubes, grease it, season it with salt and pepper and cook it in the oven at 180° (protect it with aluminum foil to prevent it from burning).
Dice the pears and sauté them in a 33 Carati aluminum pan for 3-4 minutes with a little butter, a sprinkling of sugar, and pepper. Keep warm.
Finely chop the onion and sauté it in the Tummy Evolution pan with oil. Add the rice, toast it, and pour in the wine. Season with salt. Continue cooking, gradually adding the hot broth.
Once cooked, stir in a ladle of broth, grated cheese, and a knob of butter.
Divide the risotto into plates and garnish with diced pumpkin, pears, and a parsley leaf.
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