Pumpkin and Paglierina risotto


  • Longo Paglierina
  • Pumpkin
  • Scallion
  • Rice
  • Butter
  • Pistachio nuts


  • 1

    Make the creamed pumpkin, cutting it into cubes and gently frying it in a pan with some scallion.

  • 2

    When cooked, blend and set aside. Meanwhile, prepare the risotto. When cooked, add the creamed pumpkin and stir in the Longo Paglierina cut into pieces.

  • 3

    Decorate the dish with stewed pumpkin cubes.
    Sprinkle with chopped pistachio nuts. 

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