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INGREDIENTS (serves 4):

  • Maza Mia Pumpkin Risotto – 1 bag 300g
  • Vegetable stock
  • Calvi Classico Extra-Virgin Olive Oil – 2 tbs
  • Butter
  • Grated Parmesan
  • La Vecchia Dispensa aged Balsamic – a few drops

 

Pour the contents of the Maza Mia Pumpkin

Risotto packet into a large, non-stick pan.

 Cover the rice with 1 litre of boiling water (or stock for extra

flavour). Add 5 tbsp. of Calvi extra virgin olive oil and start to

cook at a medium heat.

When the mix starts to bubble turn down the heat and allow

it to simmer, stirring from time to time. It will smell fantastic!

Add a good pinch of salt and cook for approximately 16-18

minutes. When the stock is absorbed the risotto is cooked. It

should be soft with a slight bite.

Remove from the heat and add a knob of butter and some

grated Parmesan. Stir well. Eat as soon as possible while the

risotto retains its beautiful creamy texture.

 Add a few drops of aged Vecchia Dispensa balsamic for the

wow factor!

 



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