Mens Day Of The Week Boxers

Risotto con la zucca

Since you have already arrived in the autumn? Or is still hot, the summer has not yet abandoned? Here I can not say: this morning the air was fresh and clean, but after a few days of rain, the sun has returned. The mountains are changing their emerald green dress, which gradually takes on shades of gray. The leaves of the trees are still falling, but I'm sure later this month you can already gather chestnuts. What a beautiful autumn! I always liked: after months and months of hot weather and persistent, its fresh breeze is really nice. The best thing though, is that finally you can turn on the oven! I know that weather you are churning out lots of tasty ... I try to take advantage, as long as possible, everything that has to offer this season: pumpkin, chestnuts, pears and apples ... They can not absolutely essential ingredient in these months ahead.
So today, salty risotto with pumpkin. My mom prepares it very often during this period, and because I like very much, I decided to post the recipe. For all lovers of the pumpkin, I suggest you try it!

Recipe: Risotto with pumpkin

Ingredients (serves 4):
• 350 grams of rice about
• 500 grams of pumpkin
• 1 liter of rich broth
• Oil, butter
• Salt, pepper, onion

Put the fire with oil, butter and clean the pumpkin into cubes taagliata not too big, leave to soften and simmer, basting with a few tablespoons of water, add salt and pepper. Bake for about ten minutes, stirring and crushing it with a fork. Apart from being a pan with the oil, butter and a little onion, add the rice and let toast for a few minutes, then add the pumpkin and pour the broth little by little to let it absorb. When cooked, place a knob of butter and let cool whip. Serve with freshly ground pepper to taste.