Risotto de abóbora e provolone/ Pumpkin and provolone risotto

Why do we love Italian food? That's such an easy question, the Italians do know how to make delicious dishes without a huge effort. Their recipes are also very flexible which is great for us, vegetarians. Trying different kinds of cheese and combining them with vegetables is a delicious challange, just go for it!

Pumpkin and provolone risotto

1½ cup arborio rice

150ml white wine

1 large onion, chopped

3 cloves garlic, sqeezed

1 liter vegetable broth

1 small pumpkin, steamed and chopped

2 stalks of celery, finely chopped

½ chilli, chopped

2 cups grated provolone

parsley to taste

salt to taste

Bring the broth to boil. In a saucepan, heat the olive oil, add the onion, garlic, celery and chilli and cook for a few minutes until soft. Add the rice and stir for about a minute, then pour the white wine, just keep stirring until it has evaporated. Add about a cup of the broth at a time, stirring constantly until it is absorbed before adding more. Add the pumpkin before the rice becomes tender. Remove the risotto from the heat and stir in provolone and parsley. Serve immediately.

Risotto de abóbora e provolone

1½ xícara de arroz arbóreo

150ml de vinho branco

1 cebola grande, picada

3 dentes de alho, amassado

1 abóbora pequena, cozida no vapor e picada

1 litro de caldo de legumes

2 talos de salsão, finamente cortado

½  pimenta chilli, finamente cortada

2 xícaras de queijo provolone ralado

salsinha a gosto

sal a gosto

Em outra panela, refogue a cebola, o salsão, a pimenta e o alho no azeite até ficarem transparentes.Adicione o arroz e refogue mais um pouco. Coloque o vinho, e quando uma parte evaporar acrescente o caldo de legumes pouco a pouco mexendo sempre. Acrescente a abóbora e ajuste o sal. Quando o arroz estiver macio, desligue o fogo e acrescente o queijo e a salsinha. Sirva imediatamente.