Decay pumparisotto with fungal toping

Name: Decay pumparisotto with fungal toping
Yield: 4 servings
Ingredients: 500 gram pumpkin meat in larger pieces, all varieties go well; 1 tablespoon olive oil; 1 pinch salt; 1 pinch black pepper; 3 tablespoon olive oil; 1 piece onions; 1 piece garlic divide; 2 deciliter risottoris; 1 deciliter white wine; 2 deciliter pump apuré; 1 liter water; 2 piece vegetable broth dice; 1 tablespoon butter; 2 deciliter ripped parmesanost; 150 gram mixed optional fungus; 2 tablespoon butter; 15 gram salvia; 2 tablespoon olive oil

Preparation Time--

Cooking Time40 m

Ingredients18

DifficultyMedium

wwentorme95

This pumparisotton gets its depth of len pump apuré and a fungal top that you can vary by what you have at home. In the kitchen, the smell of butter, onion and fried fungus spreads, and the rest takes care pretty quietly on the stove. Do extra pump apuré when you’re still running, so you have something left to pie, mos or a smoothie later.

Yields
4Servings

Ingredients

4 servings

Step: 1
500 g pumpkin meat in larger pieces, all varieties go well
Step: 2
1 msk olive oil
Step: 3
1 pinch salt
Step: 4
1 pinch black pepper
Step: 5
3 msk olive oil
Step: 6
1 pc onions
Step: 7
1 pc garlic divide
Step: 8
2 dl risottoris
Step: 9
1 dl white wine
Step: 10
2 dl pump apuré
Step: 11
1 l water
Step: 12
2 pc vegetable broth dice
Step: 13
1 msk butter
Step: 14
2 dl ripped parmesanost
Step: 15
150 g mixed optional fungus
Step: 16
2 msk butter
Step: 17
15 g salvia
Step: 18
2 msk olive oil

Decay pumparisotto with fungal toping

Yields

Ingredients

Instructions

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