• Ingredients

  • 2 teaspoons olive oil

    1 onion

    1 clove of garlic

    1 large carrot

    100 g peas

    100 g pumpkin

    1 cup of risotto

    ½ cup of white wine

    1 cup chicken broth

    1 cup of carrot juice

    1 coffee spoon of salt

    1 pinch pepper

    Carrot, Pumpkin and Pea Risotto

    Preparation

    Heat the olive oil on a low heat. Sauté the finely chopped onion and garlic. Add the carrot and pumpkin cut into small pieces. Add the peas. Leave on the heat for 5 minutes, stirring frequently.

    Add the rice and mix in the vegetables. Add the wine and let simmer. Mix the chicken broth with carrot juice, ½ cup of water and salt, in a bowl. Slowly add this liquid to the rice on the heat, letting it be slowly absorbed, little by little. Remove from the heat and serve.

    You can sprinkle with Parmesan cheese if you want.