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Ingredientes
- q.b. Butter
- 200 g Rice
- 1/2 Shallot
- q.b. Sale
- 3 Amaretti
- 1/2 Pumpkin
- 700 ml Vegetable broth
- 1 small glass White wine
Direcciones
- 1. Peel your pumpkin, remove the part of the seeds and cut the pulp into pieces. Boil it in salted water until you can easily stick it with a fork (approximately after 20 minutes). Drain and crush coarsely with a fork.
- 2.With the help of a chopped knife, reducing the macaroons to grains.
- For the rice. Cut the shallot finely and let it brown in a non-stick pan with a little butter. Add the rice and let it "toast" for two to three minutes. Blend with a glass of white wine and when absorbed lower the heat and add the broth as the rice dries.
- 3.When there are five minutes to the end of cooking add the squashed pumpkin. Once cooked, the rice is sautéed over low heat with the chopped two macaroons and a piece of butter. Serve and decorate with the remaining amaretto
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 2 servings | |
| Calories 444 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1399mg | 58% |
| Potassium 188mg | 5% |
| Total Carbs 86.41g | 23% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.66g | 2% |
| Protein 7.18g | 11% |
