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A great recipe - and easy - risotto that he will love from 18 months.
- 1 half onion
- 150 g of pumpkin
- 4 c. round rice
- 1 half cube of vegetable broth
- 1 C. tablespoon of olive oil
- 2 saffron filaments
- 1 C. grated Gruyere cheese.
Slice the onion and fry it in a pan with the olive oil.
Add the rice and fry until it becomes translucent.
Cut the pumpkin into small cubes, pour them into the pan with the cubed broth.
Add a large glass of water and saffron. Cook until the broth is absorbed.
Serve with a little grated gruyere.